• Lambs lettuce
  • Chives to garnish
  • Crayfish
  • Salud Avocado dices
  • Salud Mango chunks
  • Olive oil

Wash the lettuce and cook the crayfish. Put the lettuce in a bowl and add Salud's Avocado dices, Salud's Mango chunks and the crayfish. Garnish with chives and a little bit of olive oil.

  • Salud's Avocado halves
  • Pear
  • Yoghurt
  • Salud's Mango chunks
breakfast/lunch/in between

Put two avocado halves in a bowl, add a pear and yogurt and mix all ingredients together. Blend/process the mango chunks in the blender/food processor until juicy.

Poor the avocado mixture in the glass and fill until half full. Fill the rest of the glass with the mango juice and enjoy!

  • 70 gram Salud Mango chunks
  • 60 gram white chocolate mousse
  • 1 orange
  • 2 ginger snaps
  • 1 piece of ginger root

Thaw Salud's Mango chunks at room temperature for 2-2.5 hours. Arrange the two ginger snaps on a rectangular plate. Neatly top each biscuit with a generous dollop of white chocolate mousse. Spoon Salud's Mango chunks around the biscuits and finish by adding a thin curl of orange peel and grating a little ginger over the mousse.

  • 50 gram Salud Mango chunks
  • 2 large langoustine tails
  • 3 sun dried tomatoes
  • Iceberg lettuce
  • Rocket
Starter/Side Dish/Lunch

Thaw Salud's Mango chunks at room temperature for 2-2.5 hours. Place a large leaf of lettuce on a plate and top with rocket. Thread two wooden skewers with mango, a langoustine tail and sun dried tomato and arrange on the bed of rocket.

  • Filet of halibut
  • Olive oil
  • Lime juice
  • Dark rum
  • Pepper and salt
  • Salud Avocado dices
  • Honeydew and cantaloupe melon
  • Salud Mango chunks
  • Dices red onion
  • Finely chopped red chili
  • Dill

Whisk together the oil, juices and rum in a small bowl.

Combine Salud's Avocado dices, Salud's Mango chunks, melons, onion, chili and dill in a bowl. 

Toss the fruit with the dressing so it is well coated.

Cover and refrigerate for 8 or 10 hours or until the avocado is thawed. Prepare the fish and top with the salsa.