Ingredients
- 3 avocados, diced
- 200g cooked shrimp
- 150g rock lobster tail, cooked and diced
- 1 red onion, finely diced
- 0.5 red capsicum, finely diced
- handful coriander, chopped
- 1 lemon, juiced
- 150ml good quality mayonnaise
- 30g dill, finely chopped
- Salt & pepper
- 2 ripe vine tomatoes
- 50g micro greens
- 50ml balsamic glaze/reduction
Recipe also works with:
Method
- Place first seven ingredients in a large bowl and mix together.
- In a separate bowl, mix together mayonnaise and dill, and season to taste.
- Fold dill mayonnaise into salsa – just enough to bind. Taste and adjust seasoning.
- Garnish with sliced vine tomatoes and micro greens, drizzled with a little balsamic reduction.
Species used in this recipe
Packhorse rock lobster
Packhorse rock lobster is a member of the Palinuridae family, commonly known as spiny lobsters. It is recognised by its smooth green-brown shell and b ...
Spiny rock lobster Mãori Name: Koura
Spiny rock lobster belongs to the Palinuridae family. Unlike true lobsters, spiny lobsters do not have a ‘cheliped’, the large pinching claws at t ...