Asian rice salad with crab

Name: asian rice salad with crab
Cook time: 16 min
Total time: 16 min
Yield: 4
Cuisine: Asian
Ingredients: 300 g nut rice; 300 g frozen garden peas; 2 ready to eat avocado; 2 bunch onion; 1 cucumber; 340 g crab in water in a can; 2 lime; 8 el mayonnaise; 4 tl wasabipaste; 70 g lamb's lettuce

Nuts rice with garden peas, avocado, spring onion and cucumber mixed with wasabi, lime and mayonnaise and finished with crab.

Ingredients

Kitchen Stuff

1 colander

Directions

Boil the rice according to the instructions on the package. Add the garden peas for the last 4 minutes.
Rinse in a colander under cold running water and let it drain.
Meanwhile, cut the avocado in half. Remove the kernel, scoop out the flesh with a spoon and cut into strips.
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.
Drain the crab and squeeze out the moisture. Grate the green skin of the limes and press the fruit.
Mix the mayonnaise with the wasabi, the lime zest and juice. Season with pepper and salt.
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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