Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Asian rice salad with crab
 
 
4 ServingsPTM16 min

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.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Boil the rice according to the instructions on the package. Add the garden peas for the last 4 minutes.
  2. Rinse in a colander under cold running water and let it drain.
  3. Meanwhile, cut the avocado in half. Remove the kernel, scoop out the flesh with a spoon and cut into strips.
  4. 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.
  5. Drain the crab and squeeze out the moisture. Grate the green skin of the limes and press the fruit.
  6. Mix the mayonnaise with the wasabi, the lime zest and juice. Season with pepper and salt.
  7. 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.


Nutrition

830Calories
Sodium26% DV635mg
Fat80% DV52g
Protein54% DV27g
Carbs19% DV56g
Fiber56% DV14g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407