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
-
20 minAppetizerwalnut, mixed mushroom, olive oil, garlic, balsamic vinegar, honey, oak leaf lettuce, mixed leaf lettuce, blue cheese,forest mushroom salad with blue cheese
-
30 minAppetizeroil, onion, garlic, pumpkin, vegetable stock, nutmeg, egg, old cheese,pumpkin souffle
-
15 minAppetizerportobello mushrooms, sunflower oil, bunch onions, garlic, soy sauce, lemon juice, Chinese herbs, rucola lettuce,salad of portobello with spicy soy dressing
-
25 minAppetizersmall fennel, raw beet, White wine vinegar, (olive oil, white almonds, grated parmigiano reggiano, cress, dried tarragon,carpaccio of raw beet with fennel and tarragon pesto
Nutrition
120Calories
Sodium12% DV290mg
Fat11% DV7g
Protein12% DV6g
Carbs2% DV7g
Fiber8% DV2g
Loved it