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Wednesday, January 27, 2016

Shrimp cocktail with mango and avocado

1 mango
1 avocado
1 tablespoon lemon juice
50 g lettuce mayonnaise
50 g yogurt
1 tablespoon ketchup
2 tablespoons orange juice
cayenne pepper
1 pinch of sugar
sprinkle some Tabasco and Worcestershire sauce
150 g deep-sea crab meat


Mango peel and cut the flesh into pieces from the fibrous core. Cut flesh into pieces. Avocado cut in half, remove core and peel the avocado halves. Avocado pulp also cut into pieces. Mix mango and avocado with lemon juice.

Mayonnaise mix with yogurt, ketchup and orange juice. Season with salt, cayenne pepper, sugar, Tabasco and Worcestershire sauce. Crabmeat pat dry. Lift together with the dressing under the mango-avocado mixture. Serve garnished with dill.


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