Avocado-mango salad with crab meat
30 mins
30 mins
Ingredients
- 100 g Crayfish meat (from the chiller cabinet)
- 1/2 small red chili pepper
- 7-10 Tbsp Juice of 2 limes
- 7-10 Tbsp salt, pepper from the mill
- 1 pinch Sugar
- 2 TABLESPOONS extra virgin olive oil
- 1 Chicory
- 1 small bunch of arugula
- 6 Stem(s) Mint
- 4-6 Stem(s) Coriander
- 1 small mango
- 2 Chilean Hate Avocados
Directions
- 1
Dab the crayfish meat dry and chop finely. Clean the chilli pepper, remove the seeds, rinse and also chop finely. Add chilli to the crayfish meat. Sprinkle with some lime juice and season with salt and pepper.
- 2
Cover and leave to marinate for about 15 minutes.
- 3
Mix the remaining lime juice, salt, pepper, sugar and olive oil to a marinade. Clean and rinse the chicory and cut the leaves into large pieces. Rinse rocket, shake dry and remove coarse stalks.
- 4
Rinse off the herbs, shake dry and pluck the leaves from the stems. Mix chicory, rocket salad and herbs with some marinade and divide into 4 plates.
- 5
Peel the mango and cut the flesh in bite-sized pieces from the core. Cut the avocados in half and remove the core. Peel the avocado halves and cut the flesh into larger pieces.
- 6
Place the mango, avocados and crayfish meat on the plates and sprinkle with the rest of the marinade. Serve immediately.
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