Description:

Very delicious cucumber and crabstick salad with avocado, capelin roe and Japanese mayonnaise.

Ingredients:

• 1 Cucumber
• 8 Pieces of imitatations crabstick (You can also use real crabmeat)
• 2 Tablespoon capelin roe
• 1/4 Avocado
• 1/2 Tomato
• 4 Pieces of Lollo Biondi leaves

Preparation:

Wash the vegetables. Cut a small part of the cucumber in cards for decoration. Use a potato peeler to peel off the skin of the cucumber if you are not handy with a knife. Cut the outside of the cucumber in Julienne strips, don't use the soft part. Soak the Juliennie strips in ice cold water to transform the texture of the cucumber in a more biteable one. Drain it very well before usage. Cut the tomato in small parts for decoration. Cut the avocado in small blocks.
Peel of some leaves from the Lollo Biondi and place it on a plate. Mix the Julienne strips with the crabsticks, half of the capelin roe and Japanese mayonnaise according to your own taste.
Put the mixture in the middle of the plate and use the cucumber cards and tomato parts to decorate the side. For the finishing touch, place the rest of the capelin roe and small avocado parts on top of the mixture.