Just another quick and easy lunch for your weekday pleasure.

This time it’s this creamy easy, krab salad. The salad can be made ahead of time, and pulled out of the fridge for your lunchtime meal.

It can be eaten by itself - it’s that yummy - or you can throw it atop some microwavable rice, top with your favorite veggies, and served along side some crispy springroll wrappers for the ulitmate weekday lunch.

Ingredients:

avocado oil

spring roll wrappers

8 oz imitation crab, leg style, shredded

1/4 cup kewpie mayo

2 Tbsp scallions, sliced

1 tsp coconut aminos

1/2 tsp sugar

1/4 tsp rice wine vinegar

1/4 tsp salt

cooked sticky rice

chopped avocado

chopped cucumbers

sliced scallions

shelled edamame

cilantro

sliced sweet onions

Directions:

Coat the bottom of a sauce pan with avocado oil.

Dip spring roll wrappers in and pull right out as they crisp.

Set aside to dry.

In a bowl mix together krab, kewpie, 2 Tbsp scallions, coconut aminos, sugar, vinegar and salt.

Spoon salad over rice, and add other vegetables of your choice.