California salad of kinoa seeds with prawns and crab

Ingredients for 4 servings:

4 tablespoons of kinoa seeds, 1 mango, 1 avocado, 100 g cucumber, 1 apple, 5 g fresh mint, 10 grams of shizo salad, 3 tbsp. lemon juice, 2 tbsp. of vegetable oil, 16 shrimp, 120 g of crab meat, salt and pepper black ground – to taste.

Cooking method.

Pour the kinoa with cold water and boil for 15 minutes, cool. Mango, avocado, apple and cucumber peel and cut into small cubes. Pre-thawed shrimps cleane of shell, disassemble crab meat into fibers. Mix the butter with lemon juice. Mix all ingredients with dressing, put in a salad bowl. Add the meat of crab and shrimp. When serving decorate with mint and salad.