Thursday, 28th May 2020

This Month's Magazine


Spanish Tropical Salad recipe by Chef Matthew White

How about this for a local recipe which actually originates from the provinces of Granada and Malaga using wonderful tropical produce (Serves 4-6) :

  • 1 mango
  • 1 Kiwi
  • 1 Avocado
  • 3 anchovies, rinsed if tinned
  • 1 apple
  • 2 slices of smoked salmon
  • 1 piece of fresh soft cheese, like Mozzarella
  • Miel de caña (Sugar cane honey)
  • ½ cup olive oil
  • ¼ cup vinegar
  • Salt to taste
  • Spanish sweet paprika or cinnamon for decoration




  1. Peel all fruit, then slice as indicated below.
    Slice the mango at the widest part of the fruit, into 6-8 slices. Slice the kiwi about a ¼ inch thick. Cut the apple into ¼ inch slices. Slice the avocado in half lengthwise, then peal it and slice lengthwise into1/8 inch pieces and open into a fan.
  2. Keep a slice of each fruit to make the vinaigrette.
  3. Cut the cheese into small slices to place on the salad or around the platter
  4. Slice the anchovies into 2-3 pieces each and the smoked salmon into several pieces. Make the pieces small enough for people to help themselves.
  5. Place the reserved fruit into a food processor, add olive oil, vinegar and a pinch of salt to taste. It should be about the consistency of canned tomato sauce.
  6. Place the mango in the centre and the rest of the fruit and cheese around. Put the pieces of salmon and anchovies on top.
  7. Finally, top with the slices of mango.
  8. Drizzle the vinaigrette over the salad and the plate

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