Crab Stick & Veggie Salad

1. 1 Crab stickspack 200 g ≈ $2.80 80 g
2. 2 Bell peppers≈ $6.00 per kg 50 g
3. 3 Cherry tomatoespack 250 g ≈ $2.50 60 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 ≈ $2.19 40 g
7. 7 Lemon≈ $4.70 per kg 11 g
8. 8 Canned sweet cornpack 340 g ≈ $1.00 35 g
9. 9 Salt 1 g
10. 10 Ground black pepper to taste

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

Method

1. Thaw crab¹ sticks if frozen and cut into small cubes.

2. Dice bell² pepper and cherry³ tomatoes into small pieces, then finely chop dill⁵.

3. Pit, peel, and dice the avocado⁴, then immediately toss with half the lemon⁷ juice.

4. Drain corn in a colander, discarding excess liquid.

5. Mix yogurt with the remaining lemon⁷ juice, salt, pepper, and half the dill⁵.

6. Combine crab¹ sticks, vegetables, corn, and avocado⁴, then fold in the yogurt dressing. Top with remaining dill⁵ and gently toss.