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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
King crab legs in small pieces. Wash and separate the salad leaves. Wash and chop the chives.
Slice the avocados .
Make a vinaigrette by mixing the
olive oil, lemon, salt and pepper. Display the salad leaves on a plate, add the crab meat and leg pieces, then the avocados.
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