Lettuce Tower

• 400 g imitation crabmeat
• 250 g chicken bouillon
• 120 g buckwheat groats (cous cous)
• 2 cucumbers
• 1 avocado
• 1 lemon, juice of
• 1 sweet red pepper
• 2 tablespoons light mayonnaise
• 1 small onion
• salad leaves
• 50 g dry white wine
• lemon
• 1 tablespoon wine vinegar
• 3 tablespoons vegetable oil
• salt
• pepper

1. Boil the bouillon.
2. Pour over the cous cous and mix.
3. Cover and cook it 1-2 minutes or place in the microwave covered for 1 minute at maximum power.
4. Keep covered for 5 minutes, then remove cover, mix and let cool.
5. Remove seeds from the cucumbers and the pepper and julienne.
6. Reserve 1/4 of the cucumber and pepper; set to the side.
7. Mix the remaining cucumber and pepper with the cous cous.
8. Mix the oil and wine vinegar together; add to cous cous.
9. Mince the onion and brown until golden in 1 table spoon of vegetable oil.
10. Cool.
11. Peel and pit avocado; cut into thin slices and sprinkle with lemon juice to prevent discoloration.
12. Shred the crab meat, the reserved cucumber/pepper mixture, add the browned onion, mayonnaise, and pepper to taste; set to the side.
13. I added salt.
14. Tear lettuce into small pieces by hand and dress with wine vinegar and oil.
15. To assemble the salad, cut both ends out of a can.
16. Begin assembling of salad tower.
17. Place bottomless can on salad plate and layer bottom layer is cous cous, followed by avocado, and crab mix.
18. Press each layer firmly with a spoon.
19. Carefully remove the can.
20. Dress each plate with some larger, prettier lettuce leaves.
21. Serve.

imitation crabmeat, chicken bouillon, buckwheat groats, cucumbers, avocado, lemon, sweet red pepper, light mayonnaise, onion, salad leaves, white wine, lemon, wine vinegar, vegetable oil, salt, pepper

Taken from www.food.com/recipe/lettuce-tower-205996 (may not work)