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Salad with avocado and crab sticks

Author
Cookinero 12 Apr 2025
5610
Salad with avocado and crab sticks

Avocado salad is exotic and attractive in appearance and taste. The undeniable benefits of avocado, combined with an interesting presentation of the dish, are a gastronomic success on your table, which will not take much time. A delicious original version of a portioned dish will be in perfect harmony as a cold appetizer at the festive table.

How to cook Salad with avocado and crab sticks

Step 1

Salad with avocado and crab sticks

Cut the avocado in half, remove the pit and use a spoon to scoop out the flesh, leaving the skin intact.

Step 2

Salad with avocado and crab sticks

Cut the crab sticks into small slices across their length.

Step 3

Salad with avocado and crab sticks

Cut the cucumber into small cubes.

Step 4

Salad with avocado and crab sticks

Cut the celery into small wedges lengthwise.

Step 5

Salad with avocado and crab sticks

Squeeze or finely grate the garlic.

Step 6

Salad with avocado and crab sticks

Cut the avocado pulp into small cubes, sprinkle with lemon juice to prevent the avocado from darkening.

Step 7

Salad with avocado and crab sticks

In a separate bowl, mix mayonnaise with garlic.

Step 8

Salad with avocado and crab sticks

Place crab sticks, cucumber, celery, and avocado in a salad bowl. Add mayonnaise with garlic and mix thoroughly. The salad is ready!

Salad with avocado and crab sticks - FAQ About Ingredients, Baking Time and Storage

Yes! You can use cooked shrimp, lump crabmeat, or even shredded chicken as alternatives to crab sticks for a different flavor and texture.
This salad is best enjoyed fresh but can be stored in an airtight container for up to 1 day. The avocado may darken slightly, but the flavor will still be good.
Absolutely! Replace crab sticks with diced tofu or chickpeas and use vegan mayo. Skip the garlic if desired, or use a plant-based alternative.
Greek yogurt or a mix of olive oil and lemon juice makes a great lighter alternative to mayonnaise while keeping the salad creamy and flavorful.
You can prep the ingredients (except avocado) in advance. Add avocado and dressing just before serving to prevent browning and maintain freshness.
Serve it as a light lunch with crusty bread, as a side dish with grilled fish, or in avocado halves for an elegant presentation.
Add a pinch of cayenne pepper, diced jalapeños, or a dash of hot sauce to the dressing for an extra kick.
Freezing is not recommended, as avocado and mayonnaise-based dressings don’t freeze well and will lose their texture.
Try adding cherry tomatoes, bell peppers, or red onions for extra crunch and color. Just ensure they’re finely diced to match the texture.

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