Crab Salad, with Difference

Summary

Ingredients

• 1 mango (s)
• 2 kiwi (s)
• 1 clove garlic
• 2 tomato (s)
• Salt and pepper, whiter, freshly ground
• 0.5 ½ piri piri
• 4 tablespoon olive oil, cold-pressed
• 2 tablespoon balsamic vinegar
• 1 dash lime juice
• 1 pack crabs
• 1 small Head iceberg lettuce

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Instructions

1. Core half of the piri piri and weigh with the knife to make the mush. Mix in a bowl with the olive oil, balsamic vinegar, pepper, salt and lime juice. Beat the salad sauce vigorously with the whisk until it is thick.
2. Peel the mango, garlic and kiwi and cut into small cubes. Remove the inside of the tomatoes and dice the tomatoes as well.
3. Put the fruit, tomatoes and crabs in the salad dressing and marinate in the refrigerator for at least 2 hours.
4. Season to taste again before serving, then cut the iceberg lettuce into bite-sized pieces and mix with the other ingredients in the bowl.