MARINATED TOMATO & MUSSEL SALAD
COOKBOOK: Mag Recipe
I could live off this salad! For starters I’m a huge fan of any seafood and secondly, I’m a sucker for avocado!
In no time it was made, and in no time it was gone!
Make a little more and serve it up as a light lunch with a piece of crusty bread and everyone will love you!
Serves 4 as alight meal
500g marinated mussels ( eg in lemon or garlic - they can be purchased from your grocery store and sold in a container.
1 large avocado, halved, stone removed, peeled and cubed into bite sizes
120g cherry tomatoes, sliced in half
6 shallots, sliced thinly
Handful of parsley, chopped finely
Handful of dill, chopped finely
1 tablespoon of lemon
Salt & pepper
1 tablespoon of olive oil
1 french stick, thick sliced - to be served with salad
Cut the mussels in 2 pieces. If the mussels are large, cut them in quarters.
In a deep frying pan, add the olive oil and fry the spring onion lightly, add the mussels , combine and turn off the heat. Add the tomatoes, avocado, lemon juice, herbs and mix carefully. Ready to serve with a slice of french stick