Fall is about to knock on our doors and I still don’t want to give up the summery feeling of light, fresh foods that don’t need to be eaten warm. And even though today it’s all grey and windy outside, it’s warm. So let’s take advantage of that and serve this little salad, that might be one of the last ones… for this year.
- shrimp tail
- lime juice
- olive oil
- maldon salt
- heat up a grill pan and cook the shrimp tails, putting them aside once cooked;
- cut the fresh coconut into “stripes” (wedges?), peel the cucumber and with a teaspoon take out the watery inside where all the seeds are;
- cut the mango into wedges, chop the chilli and the coriander, cut the shrimp tail and toss all the ingredients together in a bowl to mix them;
- serve them on a plate with a sprinkling of maldon salt and add a simple vinaigrette of lime juice and olive oil.