Shellfish Salad
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Preparation: Clean, peel and cut the vegetables into julienne strips, except
for the avocado, that will be cut into pieces, and the beetroot, that will
be cut into slices.
Cut also
the smoked salmon into small slices and mix it with the vegetables. Put
the lobster and the shrimp slices (approximately 100 gr., previously
cooked) around the vegetables, along with the juicy oysters in their
shells. The dish will be dressed with olive oil, cherry vinegar, a
sprinkle of lemon and ‘salsa rosa’, prepared previously. Pour the
dressing over the vegetables.