Avocado and River Crab Salad

Ingredients

• 0.5 frisée lettuce
• 0.5 Batavia lettuce
• 250 g strawberries
• 1 ripe Avocado
• 4 Tbsp lime juice
• 60 g candied, chopped ginger
• 100 g natural yogurt
• 2 tbsp crème fraîche
• 1 pinch sugar
• 2 tsp coarse mustard
• Salt
• pepper (ground)
• 200 g river crab meat (pre‑cooked and shredded)

Instructions

1. 1.

   Clean, rinse, dry, and cut the Frisée and Batavia lettuces into bite‑sized pieces. Wash the strawberries, pat dry, and quarter them.

2. 2.

   Halve the avocado, remove the pit, gently squeeze the flesh out of the skin, slice finely, and drizzle with 1 tbsp lime juice.

3. 3.

   Whisk together ginger, yogurt, crème fraîche, sugar, mustard, and 3 tbsp lime juice for the dressing; season with salt and pepper.

4. 4.

   Combine the leafy greens with strawberries, avocado, and river crabs. Plate and serve immediately with the dressing on the side.