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Salmon carpaccio with mango, cucumber and avocado
Carpaccio of wild salmon, mango, cucumber, avocado, red pepper and arugula.
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Ingredients
Directions
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Peel the mango and cut the flesh along the kernel. Cut into strips of approx. 3 mm thick and 5 cm long.
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Peel the cucumber, halve in length and remove the seeds with a teaspoon. Cut strips in the same size.
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Cut the avocado half in half. Remove the kernel, scoop out the flesh with a spoon and also cut into strips.
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Halve the pepper in the length, remove the seeds with a sharp knife and cut the flesh into strips.
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Mix the mango, cucumber, avocado and red pepper with the oil and vinegar.
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Divide the arugula over a large, flat dish and spread the salmon over it.
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The sauce and capers from the salmon packaging are not used. Put some mango vegetable salad in the middle and serve the rest next to it.
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Nutrition
120Calories
Sodium12% DV290mg
Fat11% DV7g
Protein12% DV6g
Carbs2% DV7g
Fiber8% DV2g
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