We will make an entry in the form of avocado salad, and very easy to make with ingredients that vary according to the taste of diners or even to take some rest we have in the fridge.
– An avocado
– A few gulas
– 4 mussels
– Thawed crab 1pata
– 4 cooked prawns
– For the vinaigrette: a little red, green, pepper vinegar and extra virgin olive oil
– For cocktail sauce: tomato sauce, mayonnaise, a teaspoon of brandy, a few drops of Perrins sauce.
– Presentation with a few leaves of salad and Modena balsamic reduction.
Let’s go, Foodies!! 😉
Here we go, we open first half avocado and took the nugget and meat, being careful not to break it (it is very easy to peel if the avocado is ripe, “in point” to consume).
Booked the skin and the flesh into small cubes depart reserving with Nugget to be no “oxide” to consumption.
We will mix the remaining ingredients; the guides with mussels halved, starting leg crab taquitos ……. reserve.
Prepare the vinaigrette; departed in very small pieces of diced green and red peppers add a splash of vinegar other extra virgin olive oil and a pinch of salt, mix and set aside.
We make the cocktail sauce by mixing mayonnaise and tomato sauce, a teaspoon of brandy and a few drops of Perrins, mix and set aside.
Finally we mix tacos avocado with the remaining ingredients, place two prawns each avocado half, add the vinaigrette and mix well everything, incorporate a shell avocado and at one end add the pink sauce and this is the result ……….
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