Sublime Seafood Salad
- 1 pkt Inismara Seafood Mix
- 250ml Morning Fresh Milk
- 1 head of Iceberg Lettuce, thinly sliced
- 1 ripe Avocado, peeled, stoned and diced
- 1 pkt Cherry Tomatoes, halved
- Juice of 1 Lemon
- 2 tbsps Batts Horseradish Sauce
- 100g Milbona Crème Fraîche
- 1 Bunch of Basil, chopped
- 2 tbsps of Primadonna Extra Virgin Olive Oi
- Kania Salt & Pepper
- Bring the milk to the boil. Add in the seafood mix and cook for 3 minutes. When cooked allow the mixture to cool on a plate.
- Mix the crème fraîche together with the horseradish sauce.
- Combine the iceberg lettuce, tomatoes, basil and avocado with some olive oil in a bowl then transfer onto plates.
- Next add some seasoning & the lemon juice to the seafood mix.
- Place the seafood on top of the salad then top with the sauce and serve.