Lentil, beansprouts and crab salad
Ingredients :
This is a recipe adequate for persons suffering from type 2-diabetes
Lentils, soya beansprouts and crab salad, for 4 to 6 persons :
500 grams (1 lb) of cold and drained lentils cooked in a vetetable stock
200 grams (1/2 lb) spider crab (or edible crab) meat
100 grams (3 oz) soya beansprouts just boiled a few seconds and drained
2 young green onions (white and green parts thinly chopped)
6 centiliters (2 lq oz) bio colza oil
4 centiliters rapsberry flavoured vinegar
table salt and freshly ground black pepper
Direction :
1/in a large bowl, pour vinegar, salt, pepper and oil to make a dressing, add the onions, the crab meat (keep some of it for decoration of the dish) and finally the lentils. Mix with a spoon, cover with film and keep into the fridge for a minimum of one hour.
2/season fastly the beansprouts with salt and pepper
Presentation :
either distribute the salad in individual nice small bowls or cups or in a single bigger salad bowl. Top the salad with the soya beansprouts then add some crab meat in small parts and overtop with a little of the green leavec of the onions, thinly chopped.
So, suffering from diabetes or not, everyone will enjoy this nice salad
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