
The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
Ingredients
1 | Seefood Mix Seefood Mix | ||
250 ml ml | Milk Milk | ||
1 | Avocados
Avocado (peeled and halved) | ||
1 bunch bunch | Basil Leaves Basil Leaf | ||
2 tbsp tbsp | Horseradish Sauce Horseradish Sauce | ||
1 | Lemon Lemon | ||
1 | Cherry Tomatoes
Cherry Tomatoes (halved) | ||
100 g g | Crème Fraîche Crème Fraîche | ||
2 tbsp tbsp | Extra Virgin Olive Oil Extra Virgin Olive Oil | ||
1 | Iceberglettuce
Iceberglettuce (head) |
Add ingredients to existing shopping list or create new one
Create new shopping listSeafood Salad
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
Method
- Bring the milk to the boil and place in the seafood mix and cook for three minutes until ready.
- Allow to cool on a plate.
- Mix the crème fraiche and horseradish together.
- Now place the ice berg into a bowl and mix tomato, basil and avocado together with some olive oil.
- Now place onto a plate, take seafood mix and add seasoning and lemon juice.
- Place the seafood on top of salad mix, and serve sauce on top.