King crab and avocado salad

Full of colour and vitamins, this vibrant King crab and avocado salad makes a lovely fresh starter to any Easter meal. Find all the Petrossian ingredients needed in our ‘Great Indoors’ hamper, along with more inspirational recipes.

Preparation: 10 minutes

Serves 4

• 400 g King crab legs
• 1 Romaine lettuce hearts
• 2 avocados
• 20 cl extra virgin olive oil
• Juice of 2 lemons
• A few fresh chives
• Salt, pepper

Method

1. Cut the King crab legs in small pieces.
2. Wash and separate the salad leaves. Wash and chop the chives.
3. Slice the avocados .
4. Make a vinaigrette by mixing the olive oil, lemon, salt and pepper.
5. Display the salad leaves on a plate, add the crab meat and leg pieces, then the avocados.
6. Drizzle with the vinaigrette and sprinkle the chives on top. Bon appetit!

Make it even healthier with extra vitamins

Sprinkle chopped up pieces of citrus fruits such as blood oranges to add flavour and colour to your salad. These vitamins are proven to boost your immune system to keep you in shape.

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira