brainfoodie

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.