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3 avocados, diced

200g cooked shrimp

150g rock lobster tail, cooked and diced

1 red onion, finely diced

½ 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 

This decadent, but effortless, recipe is delicious served on brioche sandwiches.

  1. Place first seven ingredients in a large bowl and mix together.
  2. In a separate bowl, mix together mayonnaise and dill, and season to taste.
  3. Fold dill mayonnaise into salsa – just enough to bind. Taste and adjust seasoning.
  4. Garnish with sliced vine tomatoes and micro greens, drizzled with a little balsamic reduction.

Recipe by Auckland Seafood School

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