Verrines of ranch salad, shrimps and mango

 Cooking 2 minutes
 Preparation 15 minutes
 8 servings


1 pita
1 bag (312g) of Florette Salsa Ranch Salad Kit
1 large mango, peeled and diced
225 g (375 ml) of northern shrimp
2 avocados, diced


  1. Cut the pita into eight strips.
  2. In a skillet, heat a little olive oil over low-medium heat. Brown the pita strips for 1 minute on each side. Salt and pepper.
  3. In a bowl, toss the salad kit with the dressing from the package.
  4. Divide half the salad among eight verrines. Spread the mango, prawns and avocados in successive layers.
  5. Cover with remaining salad.
  6. Top each verrine with a strip of toasted pita and the crunchy topping from the salad package.

Featured product

You may also like?

Consent choices