Crab Salad with Avocado and Cucumber-Radish Salad

• 170 g fresh crab meat⇄

Carefully pick through the crab meat with clean hands or tweezers to remove any shell fragments, ensuring a smooth texture for the salad.

💡 Work over a clean bowl to catch any small shell pieces and avoid contamination.

• 1 whole ripe avocado⇄

1. 1.Cut the avocado in half and remove the pit.
2. 2.Scoop out the flesh with a spoon and dice into small, even cubes for a uniform mix with the crab.

💡 Use a ripe but firm avocado to avoid mushiness when mixing.

• 1 whole large cucumber⇄
• 6 whole radishes⇄

Slice the cucumber into thin rounds and the radishes into thin slices using a sharp knife or mandoline for consistent thickness and optimal crunch.

💡 Chill the vegetables in the fridge beforehand for an extra refreshing bite.

• 170 g crab meat⇄
• 1 whole avocado⇄

Gently combine the crab meat and diced avocado in a medium bowl, folding with a spatula to avoid mashing the avocado while ensuring even distribution.

💡 Use a light hand to preserve the delicate texture of the crab.

• 5 g fresh chives⇄
• 5 g fresh dill⇄

Stir in the chopped chives and dill to the crab-avocado mixture, mixing gently to incorporate the fresh herbaceous flavors evenly.

💡 Chop herbs just before adding to maintain their vibrant color and aroma.

• 15 ml lemon juice⇄
• 15 ml olive oil⇄
• 2 g salt⇄
• 1 g black pepper⇄

1. 1.Drizzle the lemon juice and olive oil over the crab mixture.
2. 2.Season with salt and pepper, tossing lightly to coat without breaking up the ingredients.

💡 Taste and adjust seasoning as needed, as lemon acidity can vary.

• 1 whole cucumber⇄
• 6 whole radishes⇄
• 30 g feta cheese⇄
• 20 g walnuts⇄

In a separate bowl, combine the sliced cucumber and radishes, then add crumbled feta and roughly chopped walnuts for texture and flavor contrast.

💡 Break walnuts by hand for a rustic look and varied bite sizes.

• 10 ml apple cider vinegar⇄
• 15 ml extra virgin olive oil⇄
• 2 g fresh dill⇄
• 1 g salt⇄
• 1 g black pepper⇄

1. 1.Whisk together apple cider vinegar, extra virgin olive oil, chopped dill, salt, and pepper in a small bowl.
2. 2.Pour over the cucumber-radish mixture and toss to coat evenly.

💡 Dress the salad just before serving to keep the vegetables crisp.

• 10 g micro greens⇄

Sprinkle micro greens over the top of the crab salad for a pop of color and subtle peppery flavor as a finishing touch.

💡 Handle micro greens delicately to avoid wilting them before plating.