Al came up with this dish based on St's travels to Vladivostok. For its preparation we use phalanxes of the Far Eastern crab, avocado, fresh cucumbers, cilantro, mayonnaise, black pepper, salt.
The salad consists of three levels (bottom-up) – avocado, crab, cucumber.
- To prepare the base, we open the avocado, cut it into small cubes, add the torn cilantro and a spoon of mayonnaise (you need to be careful not to overdo it with this product) and gently mix it.
- Place the mixture on the bottom of a transparent glass bowl and add avocado seeds to it so that the mass is not blackened.
- After removing the membranous membranes from the crab, we divide the phalanges into small pieces, about one bite, spread the next layer of lettuce out of them.
- Cut cucumbers thinly (like ceviche) and long and lay them out as the top layer of lettuce, which must be salted and coarsely peppered from the mill.
The salad should be eaten quickly, which is usually how it goes – it is that tasty.
Chablis Williem Fievre Grand Cru Les Preuses will perfectly accompany this dish. Like the Gruner Vetliner.
