Mango and Crayfish Tail Salad

This refreshing mango and crayfish tail salad combines vibrant flavors with a delightful mix of textures, making it a perfect dish for any occasion. The sweetness of ripe mango pairs wonderfully with the delicate taste of crayfish tails and the crunchy pecans, creating a delicious harmony of flavors. This salad is enhanced with a tangy cranberry dressing, adding a surprising depth and a hint of earthiness from the fresh thyme. The addition of mixed greens provides a fresh contrast, while the dried cranberries and pomegranate seeds bring a touch of sweetness and tartness. Ideal for warm weather dining, this salad also boasts visually appealing colors that make it a show-stopping dish at the table. Health-conscious eaters will appreciate its nutritious profile, as it is loaded with vitamins and minerals. It's versatile, easy to prepare, and can be adjusted to suit various dietary needs. Whether you're hosting a gathering or looking for a special dish, this salad is sure to impress. Enjoy it on its own or paired with your favorite entrée for a satisfying meal.

Ingredients

Main Ingredients:

160 g Lightly salted crayfish tails
80 g Mixed salad greens
1 Ripe mango
2 Handfuls of pecans
Dried cranberries
1/2 Pomegranate

Salad Dressing:

1 Lime
2 tablespoons Olive oil

Cranberry Sauce:

100 g Fresh cranberries
2 tablespoons Balsamic vinegar
1 tablespoon Honey
1 Sprig of thyme
50 ml Water

Preparation Time

Total Time: 30 minutes

Step-by-Step Instruction

Prepare the cranberry sauce first. Begin by placing the cranberries and thyme in a saucepan with water.
Bring to a boil and simmer, covered, for about 5 minutes until the cranberries start to soften.
Add the balsamic vinegar to the pan and continue to simmer for another 5 minutes.
Stir in the honey, ensuring it's well-mixed, and let the mixture cool slightly.
Strain the sauce through a fine mesh sieve to remove solids, leaving a smooth sauce behind.
Rinse and dry the salad greens thoroughly using a salad spinner or clean kitchen towel to remove any excess water.
For the salad dressing, mix together the olive oil and freshly squeezed lime juice in a small bowl.
Peel and slice the mango into thin strips or cubes, discarding the pit.
In a large bowl or platter, begin to assemble the salad by placing the mango pieces, dried cranberries, and pomegranate seeds.
Toss the mixed salad greens with the lime dressing until evenly coated, then add to the serving dish.
Into the cranberry sauce, add the pecans and gently mix to coat well.
Pour the cranberry sauce over the salad, evenly distributing the pecans and sauce.
Lightly toss the salad to combine all elements.
Serve immediately and enjoy the refreshing taste.
If making ahead, store the salad components separately and combine just before serving to maintain freshness.
Ensure all ingredients are at room temperature for the best flavor experience.

Tips

For an extra crunch, lightly toast the pecans before adding them to the salad.
To make it vegan, simply omit the crayfish tails and add more salad greens or avocado.
Use fresh lime juice for the dressing to get the best flavor.
If fresh cranberries aren't available, you can use frozen ones, just add a couple of extra minutes to the cooking time.

Nutritions

Calories: Approximately 350 per serving
Protein: 11g
Fats: 20g
Carbs: 33g

Variations

Vegetarian: Skip the crayfish entirely and replace with chunks of avocado or chickpeas for added protein.
Spicy: Add sliced chili peppers or a dash of cayenne pepper for some heat.
Dairy addition: Sprinkle some feta cheese for a creamy texture and additional flavor.

Serving Suggestions

Pair with grilled chicken or fish for a complete meal.
Serve alongside a chilled white wine or a fresh lemonade.
Add a side of crusty bread to soak up the delicious sauce.

Best Places

La Mar Cebichería Peruana - Offers a spin on traditional Latin American seafood dishes. Location: Avenida Nueva Costanera 4076, Vitacura, Chile.
Café Gratitude - Known for its nourishing and healthy plant-based cuisine. Location: 639 Larchmont Blvd, Los Angeles, USA.
The Botanist - Famed for its fresh, locally sourced ingredients and innovative dishes. Location: 850 Thurlow St, Vancouver, Canada.
Sisterfields Cafe - Popular for its all-day, breakfast-focused menu. Location: Jl. Kayu Cendana No.7, Seminyak, Indonesia.
Rawesome Cafe - Specializes in unique raw, vegan, gluten-free meals. Location: 324 Calle Loiza, San Juan, Puerto Rico.
Attica - Celebrated for its modern Australian fare with sophisticated style. Location: 74 Glen Eira Road, Ripponlea, Australia.
Gjelina - Offers a rustic menu for hearty meals and delicious share plates. Location: 1429 Abbot Kinney Blvd, Venice, USA.
Disfrutar - Renowned for its creative Mediterranean menu in a casual, contemporary space. Location: Villarroel, 163, Barcelona, Spain.
Central Restaurante - Showcases Peru's native biodiversity with its eclectic tasting menu. Location: Av Pedro de Osma 301, Barranco, Lima, Peru.
Nobu - Famous for sublime Japanese cuisine with a Peruvian twist. Location: 105 Hudson St, New York, USA.