Cangrejo Salad
Serving Size: 3
Prep Time: 30 mins
Cook Time: 5 mins
Brain Superfoods: Avocado, Tomato, Spinach, Extra Virgin Olive Oil, Walnuts
Mediterranean Region: Spain
Ingredients:
Snow Crab Legs (2 lbs)
Ingredients:
Green Beans (1/2 lb)
Spinach (100g)
Spring Mix Greens
Avocado (1)
Cherry Tomatoes (100g)
Ingredients:
Walnuts (10)
Lime (1)
Lettuce
Olive Paste (1 tsp)
Pesto Sauce (1 tsp)
Ingredients:
Crustless Toast (2)
Extra Virgin Olive Oil (1 tbsp)
Oregano (1 tsp)
Coriander (1 tsp)
Salt (1/2 tsp)
Instructions:
Boil the snow crab legs in the stove’s High heat setting for 10 minutes.
Instructions:
Let the snow crab legs cool down.
Crack and clean the crab meat out.
Instructions:
Blanch the green beans in a large pot of water.
Set in the stove’s High heat setting for 2 minutes.
Place the beans in iced water to cool down.
Strain the beans and sprinkle salt.
Instructions:
Cut crustless toast into small squares.
Instructions:
Drizzle olive oil and add oregano with coriander in skillet.
Soak croutons in mixture.
Toast the croutons in the stove’s Medium heat setting for 2 minutes until crispy.
Instructions:
Peel and slice the avocados.
Place the greens on the plate.
Drizzle both with oregano and olive oil.
Place all ingredients of the salad together.
Add the olive paste and pesto sauce as the final salad dressing.
Cangrejo Salad completed!
Ready to be served – you can refrigerate this salad for 2 days.
