La salade océane


  • 1 curly lettuce
  • 16 cooked mussels
  • 12 cooked prawns
  • 1/6 red pepper
  • 1/6 green pepper
  • 1/6 yellow bell pepper
  • 1 drizzle of olive oil
Tear, rinse and spin the salad.
Cut the peppers into small dice.
Shell the mussels and prawns.
In a salad bowl, dress the salad with the diced peppers, the mussels and the prawns.
Season with a drizzle of olive oil, a dash of lemon juice, salt and pepper. Mix and serve.

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