Italian salad with langoustines

Italian cuisine

---

Description Products Steps

Seafood salads are light, healthy, with a wide variety of vegetables, aromatic spices and sauces. The salad option with langoustines is ideal for a snack, and with a side dish it can be an excellent dinner. The crunch of fresh vegetables, crispy langoustines and slightly sour dressing is sure to please absolutely everyone.

1. Calories
   116,1 kcal
2. Protein
   8,25 gram
3. Fat
   8,04 gram
4. Carbohydrates
   2,84 gram
5. ~ Time
   20 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Langostin

   ---

   
   300 g
2. Quail egg

   ---

   
   4 pcs. = 36 g
3. Avocado

   ---

   
   100 g
4. Cherry tomatoes

   ---

   
   100 g
5. Little salad

   ---

   
   200 g
6. Handle

   ---

   
   100 g
7. Olive oil

   ---

   
   40 g
8. Wine vinegar 9%
   15 g
9. Salt

   ---

   
   to taste
10. Black pepper ground

    ---

    
    to taste

Steps:

1. 
   Wash and dry the lettuce leaves. Wash the tomatoes and cut into quarters. Boil the eggs and cut in half. Peel the avocado and cut the pulp into thin pieces. Clean the langoustines, remove the intestines, leave only the tails, rinse them and dry them.
2. 
   In a preheated frying pan with oil, fry the tails for 1.5 minutes on each side, place on a paper napkin to absorb excess fat.
3. 
   In a separate bowl, mix olive oil with salt, pepper and vinegar.
4. 
   Place arugula leaves and lettuce in a serving plate, top with tomato slices, then sliced ​​avocado, halved eggs and fried langoustines. Pour the prepared dressing over the salad and serve immediately.
5. 
   To give the salad a spicy note, add mango and chili pepper. Add soy and nut sauce to the dressing.

---

eng3info@gmail.com