Boiled Egg & Crab Salad in an Avocado Yogurt Dressing

I still had some seafood sticks left over from the frittata I made earlier this week, so I decided to use them up in a salad. I also had some eggs and an avocado and as all these ingredients work well together, I decided to come up with this. The dressing I whizzed up in my Vitamix and you will need a blender of sorts to make it. Its worth the extra effort though as the end result is lovely and creamy, making a healthy lunch seem very creamy and rich. I used tinned barley for my carbohydrate source as I had a tin of it in my cupboard, but you could use pasta or couscous if you like. Its a prime example of how healthy food can also be indulgent and delicious, while also being quick and simple to make.

Print Recipe
Boiled Egg & Crab Salad in an Avocado Yogurt Dressing
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
For the Dressing:
For the Salad:
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
For the Dressing:
For the Salad:
Instructions
  1. Firstly boil the eggs for 8 minutes in a pan of boiling water.
  2. Meanwhile make the dressing by blitzing all the ingredients together in your blender until smooth and well combined.
  3. Once the eggs are boiled, run under cold water to cool.
  4. Peel the eggs and place in a large bowl. Mash with the back of a fork.
  5. Drain the barley and add to the bowl.
  6. Shred the seafood sticks and add to the bowl.
  7. Add the salad leaves and stir well to combine everything.
  8. Pour in the salad dressing and again stir well to make sure it is all coated.
  9. Taste and season with some salt and pepper if you wish.
  10. To serve, divide the salad between 2 bowls and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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