Palm Heart Salad with Crab and Avocado
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 2 hrs 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large can vegetables (palm hearts)
- 1 small onion (s)
- 125 g crabs, fresh
- 1 avocado (s), ripe
- salt
- pepper
- Vinegar (white wine vinegar)
- oil
Print Recipe
Pin Recipe Instructions
- Cut the palm hearts into slices (not too thin, otherwise they will fall apart easily). Finely dice the onion. Put the palm hearts, onions and crabs in a bowl, season with salt and pepper. Add oil and a strong dash of vinegar. Mix everything, cover with foil and leave in the refrigerator overnight (at least 2 hours).
- Just before serving, fold in the avocado (cut into fine pieces) and season to taste again.
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