The spring roll recipe with avocado and crab of Beatriz Gonzalez the Mexican chef of the Left Bank Grande Epicerie restaurant, whose style is based on subtle mixes of sweet/salty as well as touches of perfectly dosed acidity on the plates.
For 4 persons • Preparation: 30 min
For the avocado soup, mix the avocado flesh with the lemon juice, the cream and olive oil.
Add the coriander and the fresh mint, then rectify the salt and pepper seasoning. Set aside in a cool place.
In a hollow plate, start by placing the seasoned crab meat with the crushed almonds, the salt and the pepper.
Place the cold soup next to the crab meat and decorate with coriander flowers and kiwi slivers.