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Asian rice salad with crab
Nuts rice with garden peas, avocado, spring onion and cucumber mixed with wasabi, lime and mayonnaise and finished with crab.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Add the garden peas for the last 4 minutes.
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Rinse in a colander under cold running water and let it drain.
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Meanwhile, cut the avocado in half. Remove the kernel, scoop out the flesh with a spoon and cut into strips.
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Cut the spring onion into slanted, thin rings. Halve the cucumber in the length and remove the seed lists with a teaspoon. Cut the cucumber into bows.
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Drain the crab and squeeze out the moisture. Grate the green skin of the limes and press the fruit.
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Mix the mayonnaise with the wasabi, the lime zest and juice. Season with pepper and salt.
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Put the rice with garden peas in a bowl and spoon in the avocado, spring onion, cucumber, lamb's lettuce and dressing. Divide the crab over it.
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Nutrition
830Calories
Sodium26% DV635mg
Fat80% DV52g
Protein54% DV27g
Carbs19% DV56g
Fiber56% DV14g
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