Filter
Reset
Sort ByRelevance
Kdogisthebest
Salmon carpaccio with mango, cucumber and avocado
Carpaccio of wild salmon, mango, cucumber, avocado, red pepper and arugula.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
35 minAppetizerbaguette light multigrain, traditional olive oil, fresh flat parsley, shallot, mini pickles, steak, capers, worcestershiresauce, salt, free range egg, dijon mustard, Tabasco,steak tartare
-
25 minAppetizerfloury potatoes, bunch onions, olive oil, garlic, chicken bouillon,potato soup with garlic and spring onion
-
100 minAppetizersolid potatoes, winter carrot, frozen garden peas, medium sized egg, gherkin sweet-and-sour, shoulder ham, silver onion, Smith apple, capers, mayonnaise, White wine vinegar, French mustard,Russian salad
-
35 minAppetizerolive oil, onion, garlic, White wine, tomato, fish stock, chicken mince, mixed seafood, chives,fish soup with chicken meatballs
Nutrition
120Calories
Sodium12% DV290mg
Fat11% DV7g
Protein12% DV6g
Carbs2% DV7g
Fiber8% DV2g
Loved it