Thai salad with crab and kiwi

Ingredients

• 50 g pine nuts or pine nuts
• 250 g spinach
• 1 red bell pepper
• brown sugar
• 3 art. l. lemon juice
• 1 small papaya
• 200 g crab meat
• 3 kiwis
• small fresh ginger root (2.5–3 cm)
• 2 tbsp. l. Thai fish sauce

Cooking

Step 1

Rinse spinach, dry, remove stems and damaged leaves. Divide the spinach leaves among 4 bowls. Peel the kiwi, cut into slices. Peel the papaya, cut in half, remove the seeds, carefully cut the pulp into cubes with a side of 1 cm. Wash the pepper, remove the seeds, cut into thin strips. Place papaya cubes and pepper strips in a salad bowl. Mix lemon juice, fish sauce and sugar. Finely chop the peeled ginger and add to the sauce. Pour the resulting dressing into a salad bowl with pepper and papaya, mix gently. Divide salad among bowls over spinach leaves. Brown the nuts in a pan without fat. Put the pieces of crab on the salad, sprinkle with fried nuts.