Happy Foodie Friday! This recipe comes courtesy of Penny and Eleazar Martinez.
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Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
This salad is the perfect start to a Tapas Spread. The saltiness of the crab and shrimp pair perfectly with the sweetness of the mango and the earthiness of the beansprouts and watercress. Not to mention this salad dressing may be the best I have ever tasted and is going to become a routine part of my life. The best part, it was super easy to whip together and you know exactly what is in your salad dressing vs. the questionable ingredients found in store-bought dressings.
The sweet and refreshing nature of Pinot Grigio was a lovely accompaniment to the dish. Be sure to chill this wine before consuming and enjoy it with this light, fresh, and unique starter.
Makes 4 servings
Preparation Time: 30 Minutes
Ingredients for salad:
*3 cups trimmed watercress
*1 cup pea sprouts or bean sprouts (optional) (I would recommend providing a small dish on the side for people to add if they choose; sprouts are usually a hit or miss)
*1 cup small cooked shrimp
*1 cup jumbo lump crab meat
*1 mango, peeled and cut into bite-sized pieces
*Cilantro leaves, for garnish
Ingredients for dressing:
*1/2 cup olive oil
*1/4 teaspoon fresh lime juice
*1 teaspoon salt
*1 tablespoon cilantro, finely chopped
*1 teaspoon ginger powder
*1/4 cup coconut milk
Preparation for dressing:
*Combine all ingredients in a bowl by whisking vigorously for 30 seconds. Reserve until needed.
Preparation for salad:
*For the salad, place all the ingredients in a large bowl and toss together until well combined.
*Place a handful of the salad onto salad plates.
*Drizzle with lime-coconut dressing and garnish with fresh cilantro leaves.
This dish was featured along with two others in a Tapas spread. For the full experience be sure to try the others!
Recipe and Taste Tester - Alina Gersib