Mimosa-Style Salad with Crab Sticks and Avocado

Separate the egg yolks from the whites and finely grate the yolks.

Coarsely grate the egg whites.

Cut the cucumber in half lengthwise, scoop out the watery core with seeds using a teaspoon, and dice the flesh into roughly 0.5 cm cubes.

Mix the dressing.

Cut the crab sticks in half and shred them by hand. Combine with the egg white, chopped green onion if using, and add cream cheese, 2 tbsp of mayonnaise, and pepper.

Dice the avocado and drizzle with lemon juice.

Assemble the salad in layers: Avocado and a little sauce, Carrots and a little sauce, ½ of the crab mixture, Cucumber and a little sauce, remaining crab mixture.

Smooth out the layers, but do not pack them down too tightly.

Distribute the grated yolks evenly on top and refrigerate the salad for 30–40 minutes.