Crayfish and mango salad

Ingredients for 4 servings:

• 300 g fresh crayfish
• 1 mango(s), absolutely ripe
• 1 small head of romaine lettuce
• 1 spring onion(s)
• 1 chili pepper(s), depending on taste and spiciness also 2
• 1 bunch of coriander leaves
• 6 tbsp olive oil
• 1 large lime(s), juice
• 2 tbsp, heaped soy sauce
• 1 pinch(s) of sugar, to taste
• some salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Cut the romaine lettuce into bite-sized pieces. Slice the spring onion into thin rings. Cut the mango into pieces slightly smaller than the crayfish, and finely chop the cilantro. Mix everything together. For the dressing, combine olive oil, lime juice, soy sauce, and chili (pitted and cut into the smallest possible pieces) and season with salt and a little sugar, if desired. Be careful with the sugar, as the mango already provides enough sweetness. Mix the dressing with the salad well and let it marinate in the fridge. (It still tastes good after eating it for two days.) I came up with this idea when I had leftovers from making sushi, and it’s been a favorite salad in our family ever since. It’s also a great party favor.