Crunchy crab salad

Name: Crunchy crab salad
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 400 g Pork escalope; 3 TABLESPOONS Oil (e.g. olive oil); 1-2 TABLESPOONS Gyros spice salt; 250 g Low-fat curd; 250 g Whole milk yoghurt; 1-2 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 medium-sized onions; 4 medium-sized tomatoes; 1 small iceberg lettuce

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

400 g Pork escalope
3 TABLESPOONS Oil (e.g. olive oil)
1-2 TABLESPOONS Gyros spice salt
250 g Low-fat curd
250 g Whole milk yoghurt
1-2 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 medium-sized onions
4 medium-sized tomatoes
1 small iceberg lettuce

Directions

1
Boil the eggs for about 8 minutes until soft. Then quench and peel
2
Clean, wash and pluck the salad into bite-sized pieces. Clean, wash and slice the radishes. Cut the eggs into eight pieces. Rinse and drain the crabs
3
Mix salad cream and yoghurt. Season with salt, pepper, curry and sugar. Arrange salad, radishes, shrimps and eggs. Add salad dressing