Orange and Crab Salad

1. peel oranges over a baking bowl like apple, remove fillets from the separating skins, collect juice. Juice over the crab form. Cut orange fillets into small pieces.

Peel one avocado, cut in half, remove stone. Cut one half into wide strips. Cut the strips into small pieces and add to the prawns. Mash the other half and mix with the salad cream. Season with pepper, juice of one lemon, salt and a pinch of sugar. 3.

Clean and rinse the lettuce and cut into strips. Chop dill, leaving a few tips for garnish. Add frisée, dill, and crab to orange form, season with salt, and season with pepper. Cut the other two avocados in half, scoop out stones. Fill leaf lettuce into halves, top with a little sauce, garnish with dill tips. Offer remaining leaf lettuce and sauce separately.

As a menu suggestion:

Entrée: orange and crab leaf salad.

Main course: Fried potatoes with chanterelles

Dessert: Fruit salad with bananas

30 min.

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