Crab Salad

Ingredients

• 100 g cocktail tomatoes
• 1 salad cucumber
• 10 g Dill (0.5 bunch)
• 200 g avocado (1 avocado)
• 1 tbsp Lemon Juice
• 120 g low-fat quark (6 tbsp)
• 60 g yogurt (0.3% fat) (3 tbsp)
• Salt
• Cayenne pepper
• 350 g peeled and cooked North Sea crabs
• 40 g romaine lettuce (4 leaves)

Instructions

1. 1.

   Wash tomatoes and quarter them. Cut cucumber crosswise in half, dice about one-third into small cubes, grate the remaining part finely, drain in a sieve, and squeeze out excess liquid.

2. 2.

   Wash dill, pat dry, set aside some for garnish, finely chop the rest. Halve avocado, remove the pit, peel, and scoop flesh with a spoon. Mash gently with a fork.

3. 3.

   Combine mashed avocado with grated cucumber, 1 tbsp lemon juice, quark, yogurt, salt, pepper, and chopped dill; mix well, taste, and spread onto glasses.

4. 4.

   Drain crabs and pull apart into pieces. Wash lettuce leaves, pat dry, roughly chop. Arrange tomatoes, cucumber cubes, lettuce, remaining dill, and crab meat on top.