Summary

Ingredients

• 2 pts. Crab meat
• 250 g cherry tomato (s), diced
• 2 egg (s), hard-boiled, diced
• 2 lime (s) or lemons, squeezed
• 1 bunch spring onion (s)
• 2 avocado (s)
• 0.5 ½ head iceberg lettuce
• Pepper, freshly ground
• Extra virgin olive oil
• possibly salt

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Instructions

1. Peel the avocados, remove the core and cut into cubes. Add the diced cherry tomatoes and eggs.
2. Cut the spring onions with the greens into small slices. Put everything in a bowl and mix. Fold in the crab meat.
3. Cut the ice cream salad into short strips and add to the bowl. Caution: do not use lettuce or lamb`s lettuce, it wilts too quickly.
4. Season everything with freshly ground pepper (preferably a pepper mixture), then stir in the olive oil and the squeezed lime juice. Let it steep for at least 3 hours (preferably overnight). DO NOT SALT !!
5. Mix well before serving, if you want, you can also add a little salt; but this should happen shortly before consumption, otherwise the salad will draw water and no longer taste that good.
6. We prefer the salad without salt, because the ingredients are seasoned enough.
7. This recipe was made from the leftovers in my fridge - delicious!
8. As a starter, for the buffet, main course, in between.