Salad with Lentils, Avocado and Crab
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g lentils
- 1 avocado (s)
- 1 large spring onion (s)
- 250 g crabs
- 0.5 ½ cup crème fraîche
- 50 ml orange juice, freshly squeezed
- 0.5 ½ bell pepper (s), red
- salt
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Cook the lentils firm to the bite without salt (approx. 30 - 40 min.). In the meantime, chop the spring onion and bell pepper into small cubes. Scoop out the avocado with a small spoon and cut the pulp into small cubes.
- After cooking, drain the lentils well and let them cool, then mix with all the other ingredients (orange juice as required, do not necessarily add all of it), season with salt and cayenne pepper. A piece of fresh bread with butter.
- The indicated amount is enough for 2 people as a small dinner, as a starter there are 3 - 4 servings.
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