Brazilian Seafood Salad

Ready in 15 mins
Serves 2
Easy

Ingredients
Method

Ingredients

50g mixed salad leaves
150g sweetcorn (or 165g if from a tin)
1 small mango, peeled, stoned and diced (or 150g pre-prepared mango)
400g tin black beans, drained and rinsed
150g cooked squid rings
150g cooked and peeled king prawns
1 lime, cut into wedges
For the Chimichurri Dressing:
2 Haywards Hot & Spicy Onions, roughly chopped
Small bunch flat-leaf parsley, chopped
1 tsp fresh oregano leaves, chopped (or 1/2 tsp dried oregano)
Small bunch coriander, chopped
1 garlic clove, finely chopped
2 tbsp olive oil
1 lime, zest and juice

Method

1. First make the chimichurri dressing by mixing all the ingredients together in a small bowl.

2. Arrange the salad leaves, sweetcorn, mango and beans on two serving plates and season. Top with the squid rings and prawns. Drizzle with the chimichurri dressing and serve with lime wedges.

Brazilian Seafood Salad

Method

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