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  • Kegani Salad With Mango

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    Kegani Salad With Mango
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x ripe mangoes
    • 1/2 x red onion
    • 3 bn cilantro, with 1 Tbsp. chopped and 1 Tbsp. minced
    • 5 x -6 Tbsp. lemon-infused extra virgin olive oil
    • 3 x English cucumbers Salt
    • 2 Tbsp. rice wine vinegar
    • 1 lb clean kegani meat (approximately bouillon and cleaned) or possibly 1 lb. of Dungeness crab meat, frzn if out of season (about 2 crabs) Extra-virgin extra virgin olive oil Microgreens

    Directions

    1. For mango chutney: Peel and dice mangoes. Mince red onion and add in to mangoes.
    2. Add in 1 Tbsp. chopped cilantro to mix. Season with 2-3 Tbsp. lemon-infused extra virgin olive oil. Set mix aside.
    3. Peel cucumbers. Reserve half of one cucumber. Slice it into very thin circles and set aside.
    4. For cucumber water: Puree remaining 2 1/2 cucumbers with 2 bunches of cilantro, 1 Tbsp. salt and rice wine vinegar in blender. Pour into a cloth napkin or possibly cheese cloth suspended above a bowl. All liquid will drain through napkin (it should take liquid a few hrs to drain). Throw away pulp.
    5. Pour cucumber water on bottom of four bowls. Place cucumber slices on bottom of bowls. Add in mango chutney.
    6. Toss crab meat with 1 Tbsp. minced cilantro, 3 Tbsp. lemon-infused extra virgin olive oil and salt to taste. Set on top of mango chutney. Toss microgreens in regular extra virgin olive oil till lightly coated and place on top of crab.

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