Monday, August 8, 2011

Octopus salad and apple

150 grams of boiled octopus, red onion 65 grams, 35 grams of sweet corn, 80 grams of apple (you can choose a variety such as Granny Smith acid, or a more sweet as Fuji or similar), 50 grams of avocado, 60 grams of surimi (crab sticks), 3-4 sprigs of fresh cilantro, freshly ground black pepper, 1-2 c / s lemon juice, salt, yogurt, olive oil and lumpfish roe.

Prepare the yogurt olive oil, or alternatively, you can make a yogurt sauce to taste. Cut the octopus into small cubes, you can use the legs or cuts you prefer. Put it in a large bowl. Peel the onion and chop in brunoise, cut the surimi into thin slices and add both ingredients, along with sweet corn, the recipient of the octopus.

Peel the apple and avocado and cut out two pieces of fruit about the size you cut the octopus, incorporate it to the salad and sprinkle with lemon juice. Chop the cilantro, add it as well and then season with freshly ground pepper, mix well. If you wish to serve the salad very fresh, book it well covered in the refrigerator for about an hour.

Add salt at the time before moving to emplatado.

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