Crab Salad

Unlike the familiar to most salad with crab sticks, this salad is really crab, as it is prepared with crab meat. For this salad, you can still cook poached eggs in portions.

Ingredients

• 100 g crab meat
• 1 avocado
• 1/2 head of romano salad
• 1/2 head of any salad with red leaves
• 3 eggs
• 150 g green asparagus
• 200 g cherry tomatoes
• 3 tbsp. l. olives or pitted olives
• 1 bunch of green onions
• salt
• 4 tbsp. l. homemade mayonnaise
• 1.5 tbsp. l. BBQ sauce
• 50 g pickled gherkins
• 50 g red bell pepper
• 1 tsp capers
• salt, freshly ground black pepper

Directions

1. Disassemble the heads of lettuce into leaves and soak in ice water for 10 minutes. Take them out before picking the salad and pat dry.
2. Put the eggs in cold water and cook for 4 minutes. after boiling, they should turn out "in a bag". Transfer to ice water and peel. Cut into wedges.
3. Boil young asparagus in boiling water, 3-4 minutes. Transfer it to ice water, cool, dry from moisture and cut across into 2-3 parts.
4. Prepare a dressing. Mix mayonnaise and barbecue sauces. Finely chop the gherkins, bell peppers and capers and add to the sauce. Salt, pepper, mix.
5. Cut the tomatoes into 2–4 parts, peel the avocado, remove the pit and cut into thick slices. Pick the lettuce leaves.
6. In a deep bowl, combine lettuce, asparagus, tomatoes, avocado, olives, or olives. Add crab meat pieces, chopped green onions, season with sauce and serve.