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.
- 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.
Recipe by Auckland Seafood School