Fresh Mango Salad with Crab or Shrimp

In 6 large glasses a little whipped cream form and season with salt and pepper. Peel the mango and apple and cut into cubes (brunoise) together with the zucchini and tomatoes. Put the cubes in a suitable bowl. Season with salt and pepper and add a dash of olive and nut oil together with the raspberry vinegar and juice of one lemon. In the meantime, cut the crab or shrimp into slices and drizzle with a little nut oil. Place the crab slices on the cubes and garnish with celery. Rub the crab claws with the olive oil and pin them to the rim of the glass. Serve with a chilled Sancerre or Chablis.

Tip: Zucchini is a type of squash, so it’s low in calories, high in vitamins and easy to digest – just the thing for a light meal!

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