La Taberna’s Mango Avocado Salad


Entertaining guests? Try this zesty, fresh salad option as a starter, easy to make in large quantities and looks divine on a plate!


100 gr avocado (peeled and diced)
2 pieces of shrimp
100 gr mango (peeled and diced)
Juice of one lemon
1 tablespoon olive oil
Salt and white pepper to taste


Lightly coat the avocado in the lemon and oil dressing, with salt and white pepper to taste, then place in a food shaping ring. Stack the diced mango on top and allow to chill for 10 minutes in the refrigerator. Clean and boil two large shrimp and allow to cool. Gently remove food ring and place the two shrimp on top and serve.

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