Time
25 min
Serving
2 persons
Calories
0
Do you like seafood salads? If so, then this recipe will certainly appeal to you! It is cooked with mango and avocado, which make the salad much tastier and contribute to its exquisiteness. Follow the recipe and you are welcome to cook it right away!
Ingredients
- mango: 0.5 piece
- avocado: 0.5 piece
- calamary: 1 piece (frozen)
- pine nuts: 1 Tbsp
- lemon juice: 1 tsp
- wine vinegar: 1 tsp
- sugar: 0.5 tsp
- Dijon mustard: 1 tsp
- oil: 1 Tbsp
- Chinese leaf: 0.25 piece
- salt: 1 tsp
- dry bread crumbs: 4 Tbsp
- radish: 4 piece
- arugula: 0.5 bunch
- soy sauce: 1 Tbsp
- shrimp: 10 piece
- sweet chili sauce: 1 tsp
- garlic: 2 clove
- egg: 2 piece
Metric Conversion
Stages of cooking
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This is the set of the ingredients you will need to cook the salad.
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Wash and cut Chinese leaf (or you can tear the leaves apart with your hands). Place the leaves on the serving dish, dredge with ruccola and chopped radish. Peel mango and avocado and slice them carefully. Put them above ruccola.
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Defreeze calamary circles and shrimps and pour them with the sauce cooked of soy sauce, sweet chili sauce and chopped garlic. Marinate the sea products for about 15-20 minutes. Then dredge them with flour, whipped eggs and dry bread crumbs. Fry the seafood on the heated oil on small fire for about 1 minute on each side until the ingredients become golden. Put them on paper towels afterwards.
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To cook the dressing for the salad, mix wine vinegar, lemon juice, Dijon mustard, oil, salt, sugar, pepper and chopped garlic.
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Pour the salad with the dressing, dredge with chopped pine nuts and decorate with shrimps and calamary circles. Enjoy the fantastic taste of this seafood salad!
