Mimosa Salad with Crab and Avocado

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Smith, head chef at the popular restaurants 'Seagull' and 'Swallow.' A refined version of the traditional salad, where delicate crab meat is complemented by cream cheese and features two types of caviar — red caviar and tobiko.

Ingredients

Crab Meat - 7.1 oz
Avocado - 5.3 oz
Carrot - 5.3 oz
Cucumbers - 5.3 oz
Scallions - 0.4 oz
Tobiko Caviar - 0.5 oz
Red Caviar - 0.4 oz
Semi-soft cream cheese - 5.3 oz
Mayonnaise - 2.1 oz
Natural Yogurt - 1.4 oz
Whole egg - 2 pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Grate the avocado and carrot using a fine grater.

Step 2

Cut the cucumbers into matchsticks.

Step 3

Chop the crab meat and mix it with cream cheese, tobiko, and green onions. Season with salt and pepper to taste.

Step 4

Mix mayonnaise with yogurt.

Step 5

Layer the prepared ingredients, alternating with mayonnaise sauce: avocado, crab mixture, carrot, cucumber, crab mixture. Grate boiled egg yolk on top and garnish with red caviar.