Salmon carpaccio with mango, cucumber and avocado
Carpaccio of wild salmon, mango, cucumber, avocado, red pepper and arugula.
Peel the mango and cut the flesh along the kernel. Cut into strips of approx. 3 mm thick and 5 cm long.
Peel the cucumber, halve in length and remove the seeds with a teaspoon. Cut strips in the same size.
Cut the avocado half in half. Remove the kernel, scoop out the flesh with a spoon and also cut into strips.
Halve the pepper in the length, remove the seeds with a sharp knife and cut the flesh into strips.
Mix the mango, cucumber, avocado and red pepper with the oil and vinegar.
Divide the arugula over a large, flat dish and spread the salmon over it.
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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