Salad is always a perfect option for a light yet satisfying meals. Plus, you can never have too many versions of a salad. This one is a seafood version and we are definitely sure you’ll like the combined ingredients of this dish. And the hint of chili made it even better.
This crab and egg salad is a tasty lunch/dinner recipe. It is bursting with good flavors that you won’t feel you are on a diet. Including crab on your diet is something refreshing. Aside from the fact that it is very keto-friendly, it is nutritious too. Basically just toss all the ingredients in and it’s ready for consumption in no time.
So, if you want something fresh and unique on your plate, give this quick salad a try!
Preparation time: 5 minutes
Servings: 1
Ingredients:
- 1 cup fresh Spinach
- 100 grams Crab Meat
- 2 Tbsp Cottage Cheese
- 2 boiled Eggs, sliced
- 1 tsp Sunflower Seeds
- ½ tsp Chili Flakes
- 1 Tbsp Olive Oil
- 1 Tbsp Mayonnaise, to serve
Procedure:
- Prepare all the ingredients.
2. Place the fresh spinach on the serving plate.
3. Add the crab meat over the spinach.
4. Top it with cottage cheese.
5. Add the sliced boiled eggs.
6. Top it with sunflower seeds and chili flakes.
7. Lastly, drizzle the salad with olive oil and serve with mayonnaise.
Nutritional Information:
Energy – 581.2 kcal
Protein – 40.7g
Fat – 43.6g
Carbohydrates – 6.5g
Watch the video on how to prepare Crab and Egg Salad:
