Open the seafood containers and drain the brine.

Cut the crab sticks, but not too finely. You can use crab meat.

Slice the olives into rounds.

Roughly cut the salad leaves.

Assemble the salad: place the prepared seafood in a deep bowl.

Add the chopped cherry tomatoes.

Add the olive slices.

Add the chopped lettuce leaves.

Drizzle the salad with a mixture of oils (about 1-2 tablespoons); you can use only vegetable oil.

Stir carefully to preserve the integrity of the ingredients. Taste the salad and add a little salt if necessary.