1/3 cup of toasted bread crumbs
250 g of smoked salmon, sliced
20 leaves of green endive
20 leaves of red endive
2 mangoes, sliced into strips
1/3 cup of toasted bread crumbs
250 g of smoked salmon, sliced
20 leaves of green endive
20 leaves of red endive
2 mangoes, sliced into strips
Arrange five leaves of green endive and five of red endive on each plate
Place the smoked salmon in the center and, on either side, arrange the mango slices
Break the bread into small pieces and sprinkle it over the salad or use it as a garnish
