Name: Cucumber Crab and Avocado Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Wild-caught lump crab meat; 1 large English cucumber; 0.5 whole Avocado; 0.5 cup Shelled edamame; 2 tbsp Coconut aminos; 1 tbsp Rice vinegar; 1 tsp Toasted sesame oil; 1 tsp Fresh ginger; 0.25 tsp Sea salt; 1 tsp Black sesame seeds; 1 sheet Nori seaweed; 1 medium Green onion

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Cucumber Crab and Avocado Salad

Chilled lump crab and creamy avocado tossed with crisp cucumbers in a zesty ginger-tamari dressing for a refreshing crunch.

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NUTRITION

Protein

55.7g

Fat

25.5g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild-caught lump crab meat

1 large English cucumber

0.5 whole Avocado

0.5 cup Shelled edamame

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp Fresh ginger

0.25 tsp Sea salt

1 tsp Black sesame seeds

1 sheet Nori seaweed

1 medium Green onion

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PREPARATION

1
Slice the English cucumber into thin half-moons or use a mandoline for uniform, crisp slices.
2
In a small glass bowl, whisk together the coconut aminos, rice vinegar, toasted sesame oil, and freshly grated ginger until emulsified.
3
Gently fold the wild-caught lump crab meat, shelled edamame, and diced avocado into a large mixing bowl with the cucumbers.
4
Drizzle the dressing over the salad and toss lightly to coat without breaking up the delicate crab lumps.
5
Slice the nori sheet into thin ribbons and finely chop the green onion.
6
Plate the salad and garnish with the nori ribbons, green onions, black sesame seeds, and a pinch of sea salt.