Exotic fresh salad with #8217 avocado from Nosy Be and grapefruit
Le Grand Bleu is full of diverse and varied recipes. The Chef de cuisine is pleased to reveal his artisanal recipe of the month including the flagship and sublimated ingredients of Nosy Be avocados and pink grapefruits from Madagascar.
Guests can enjoy half-board, full-board or all-inclusive options, depending on the season and arrival; Because the establishment works exclusively with fresh products, a guarantee of gourmet flavor.
Ingredients for 3 people
1 large ripe avocado of 200 grams of Nosy Be
1 pink grapefruit from Madagascar
2 tomates – 1 œuf – 1 citron vert – 150 grammes de riz blanc
A few fresh mint leaves
3 tablespoons olive oil
1/2 tablespoon wine vinegar and sherry vinegar
Sel, poivre sauvage de Madagascar au moulin – Quelques tranches de pain
Diviser le gros avocat mûr en deux, le dénoyauter, couper la chair en lamelles et les citronner pour éviter qu’il s’oxyde et noircisse. “Déshabiller” les quartiers du pamplemousse rose tout en retirant les peaux blanches.
Do the same with the 2 tomatoes.
Cook the egg for 8 minutes so that it is just as hard as possible and in another saucepan cook the white rice.
Clean and pat dry the fresh mint leaves.
Serve the avocado slices, grapefruit and tomato flesh on the plate, rice in an upturned ramekin or, using a cookie cutter, the hard-boiled egg cut into quarters.
Place the plates in the fridge for at least 2 hours.
When ready to serve, throw in a dash of olive oil with a few drops of wine vinegar and sherry, salt, freshly ground pepper and sprinkle with a little mint leaves.
Enjoy the exotic fresh salad with avocado and grapefruit very cold accompanied by toasted bread.
Depending on the season and the arrival, you can add some beautiful pink shrimp from Madagascar or mangrove crab crumbs from Andilana de Nosy Be.
This light salad full of vitamins is very popular as a meal in summer. Recipe 100% tested at the Grand Bleu for 100% freshness, pleasure and deliciousness guaranteed.
