ripe avocado hass
tbsp red vinegar
tsp Dijon mustard
Salt and pepper
This salad is easy and fast to prepare and the combination of colours makes it look spectacular.
It is fresh, healthy and the perfect way to start a dinner. Presentation is key to this dish. Each individual item should be prepared separately and the final result will be a beautiful layered salad.
Chop the mangoes into small cubes. Season with salt, pepper, 3 tbsp red vinegar, Noor Oil & set it aside.
Cut the crab sticks into strips and prepare a simple vinaigrette with the mustard, add 2 tsp of red vinegar and Noor Oil. Mix with the crab and set aside.
Finally, prepare the avocado cream by blending together the avocados, lemon juice, salt, pepper, cream and Noor Oil till silky.
To plate, place a small amount of mango in the bottom of a glass or verrine. Add some avocado cream and top with the crab salad.
Presentation is key for this dish. Each individual item has to be prepared separately and the final result will be a beautiful layered salad.