Monday, July 15, 2013

Tomato, avocado and edible crab Salad

Today I bring you another recipe from Chef José Avillez: a great salad for hot summer days, light and fresh, to keep yourself in good shape!

You will need:
400 gr of good quality tomatoes
200 gr avocado
300 gr of cooked edible crab pincers
salt qs
lime juice
extra virgin olive oil

With the aid of an appropriate tool remove the interior  of the edible crab pincers. Season with extra virgin olive oil, lime juice, sea salt and pepper and reserve.
Cut the tomatoes in tiny half moons, peel the avocado and cut it also into half moons.
In a dish alternate the slices of tomato with the avocado and season it with lime juice, extra virgin olive oil, salt & pepper. Add the edible crab and cover with some basil leaves. 

Serve it immediately!

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