Crunchy mussel salad
A salad fresh and full of color! This recipe is simple and ideal for a light lunch on hot days.
This salad can be prepared in two ways, in the dish for simpler occasions or in baskets of purple cabbage leaf when we prepare it on special occasions.
do not freeze
- Wash the mussel well. Crush two cloves of garlic and bring to a boil in a frying pan with the olive oil. Add the mussel and cook, until it opens. Let cool slightly and remove the shell from the shell; Reserve.
- Peel the avocado, cut it into slices and drizzle with the lemon juice. Peel the carrot and the beet and ripe both. Now peel the orange, cut into wedges and lettuce leaves in julienne.
- Mix the yogurt in a bowl with the other clove of chopped garlic and season with salt and pepper. Make four baskets with the cabbage leaves and fill the bottom of them with the lettuce. Fill them with avocado, carrot, beet, orange and layered mussels, as well as yogurt sauce and bacon breadbits. Serve next.