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Seasonal may be a goal to achieve in the West, where all is available all the time, but here in the Mediterranean, eating whats in season is  the only alternative, no Fennel in July, no mangoes in March!

With the heat wave up around 100 even boiling water on the stove for pasta seems insufferable. Like most Jerusalemites, no AC, and my afternoon ramen noodles left me with sweat pouring down my legs and back. Time for a double portion to last a few days of coooool food, summer salad.

I found a new source for my main ingredient to this salad, imitation crabmeat ,at the East-West oriental grocery on 47 Agrippas. Better prices than in the States! For those who love experimenting with international foods finding an oriental market is a necessity!

For my amazing summer, no cook, no heat, filling, high protein and light, flavorful sweet-sour with a zip salad you will need:

Ingredients:

2 large mango

1 large avocado

1 package imitation crabmeat

i bunch of fresh mint

1 bunch of fresh cilantro

juice of one lemon

1/4 cup pink grapefruit juice

1/4 cup olive oil

tabasco

Salad is layered so looks pretty in a glass dish. In a food processor combine 1 mango, half bunch cilantro, half bunch of mint leaves, grapefruit juice, lemon, olive oil, juice of lemon and enough tabasco to give it a slight burn. Pulverize until a lumpy liquid, seperate in two bowls add salt and pepper to taste.

Dice the 2nd mango and the avocado, swish avocado in bowl with half the sauce and place in bottom of dish.  Swish diced mango in other sauce dish and layer dressed mango on top of avocado. Take the imitation crabmeat and add a little lemon juice and olive oil and if there is any remaining sauce in bowl swish it lightly adding a little chopped cilantro for looks. Make crabmeat top layer and leave to rest in fridge for a couple of hours before serving.

layered imitation crab, avocado and mango salad

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