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Shellfish and mango salad
Servings:For 4 servings
Ingredients
Shellfish and mango salad
2 large carrots, peeled and sliced into thin shavings
2 large courgettes, sliced into thin shavings
3 stems celery, sliced thinly diagonally
1/4 cucumber, seeded and sliced thinly diagonally
1 large ripe mango, peeled, halved, stoned and sliced
2 firm bananas, peeled and sliced diagonally
100 g baby mange tout
3 tablespoons natural flaked coconut
175 g large peeled prawns
4 jumbo cooked Mediterranean prawns (heads removed)
8 cooked mussels in their shells
Juice 2 limes
Generous pinch saffron strands
6 tablespoons olive oil
1 clove garlic, peeled and crushed
Salt and freshly ground black pepper
Dark green salad leaves and/or chicory leaves
1 tablespoon toasted flaked coconut
Directions
Mix the carrots with the courgettes, celery, cucumber, mango, bananas, mange tout and coconut. Lightly mix in the shellfish.

For the saffron dressing

Mix the lime juice with the saffron, olive oil, garlic and season to taste. Lightly toss with the vegetables, fruit and shellfish. Arrange the salad on a bed of green leaves and sprinkle with the toasted coconut.
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