Keto Crab Salad Cucumber Stacks
Ingredients
- 1 medium celery stalk (40 g/ 1.4 oz.)
- 1/2 small red onion (30 g/ 1.1 oz.) or 2 spring onions
- 100 g crab meat (3.5 oz.)
- 100 g brown crab meat (3.5 oz.)
- 2 tbsp. avocado oil mayonnaise (30 ml)
- 1 1/2 tsp fresh lemon juice
- 1 1/2 tsp chopped dill or chives
- sea salt and black pepper, to taste
- 1 large cucumber (285 g/ 10 oz.)
Instructions
Star by preparing the salad. Thinly slice the celery stalk and finely dice the onion. Place the crab meat, celery, onion, mayonnaise, lemon juice and chopped dill (or chives) in a bowl and mix until combined. Season with salt and pepper to taste.
Cut the cucumber into 16 slices, about 1/2 cm (1/4 inch) each. Top each slice with the prepared crab salad (about 20 g/ 0.7 Oz) per each.
Serve immediately or store the salad separately from the cucumber in a sealed jar in the fridge for up to 3 days
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