Crunchy Veggie and Crab Stick Salad

1. 1 Crab stickspack 200 g ≈ $2.80 30 g
2. 2 Bell peppers≈ $6.00 per kg 50 g
3. 3 Cherry tomatoespack 250 g ≈ $2.50 200 g
4. 4 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Plain yogurtpack 300 g ≈ $2.10 17 g
7. 7 Lemon≈ $4.65 per kg 11 g
8. 8 Canned sweet cornpack 340 g ≈ $1.00 35 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g
11. 11 Tomatoes≈ $4.67 per kg 60 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut all ingredients into even-sized pieces.

2. Finely dice the red and yellow bell² peppers.

3. Thaw the crab¹ sticks and chop them finely.

4. Mix the bell² peppers with the chopped crab¹ sticks.

5. Cube the cherry³ tomatoes¹¹ and finely chop the dill⁵, then mix with the tomatoes.

6. Zest the lemon⁷ and juice it. Peel and cube the avocado⁴, then toss with lemon juice.

7. Combine the yogurt with finely chopped onion and dill⁵, season with salt and pepper, and stir in the remaining lemon⁷ juice.