Smoked Surubim Salad

Name: Smoked Surubim Salad
Total time: 30 min
Yield: 6
Ingredients: For the dressing; 2 spoonfuls of lime juice; 1/2 cup of olive oil; 1 tablespoon of chopped parsley; 3 tablespoons of chopped green onions; 1/2 teaspoon of salt or to taste; 1 dash of black pepper; For assembling the plate; 1 small head of leafy greens; 1 medium-sized ripe mango, cut into small cubes (300g); 400g of smoked surubim in slices; 5 slices of bread crust removed and toasted

1
For the dressing
2
2 spoonfuls of lime juice
3
1/2 cup of olive oil
4
1 tablespoon of chopped parsley
5
3 tablespoons of chopped green onions
6
1/2 teaspoon of salt or to taste
7
1 dash of black pepper
8
For assembling the plate
9
1 small head of leafy greens
10
1 medium-sized ripe mango, cut into small cubes (300g)
11
400g of smoked surubim in slices
12
5 slices of bread crust removed and toasted

Ingredients

1
For the dressing
2
2 spoonfuls of lime juice
3
1/2 cup of olive oil
4
1 tablespoon of chopped parsley
5
3 tablespoons of chopped green onions
6
1/2 teaspoon of salt or to taste
7
1 dash of black pepper
8
For assembling the plate
9
1 small head of leafy greens
10
1 medium-sized ripe mango, cut into small cubes (300g)
11
400g of smoked surubim in slices
12
5 slices of bread crust removed and toasted

Directions

1
Make the dressing: blend all the ingredients in a blender for about 1 minute until you get an emulsion
2
Refrigerate it
3
Assemble the plate: distribute the torn leafy greens among 6 individual plates
4
Spread the mango and fish slices on top
5
With a spoon, mix the reserved dressing to obtain a smooth consistency and season the salad with it
6
Garnish with toasted bread crumbs and serve chilled.