Ingredients for 2 people:
a few thin slices of organic lime
4 or 5 surimi sticks
juice of 1 organic lemon
a small bunch of fresh coriander
1 tbsp sunflower oil
salt and pepper
To garnish (optional):
1 tbsp coconut milk
Cut the pineapple lengthways.
Remove the flesh using a small knife or a melon baller, making sure you don’t cut through the outer skin.
Chop the flesh into chunks and set aside.
Rinse the 2 pineapple boats and place them upside down on a paper towel, in order to remove excess water and juice.
In the meantime, peel the mango and the avocado and chop them into bite-size chunks.
Add the fruit chunks, the chopped surimi, the lime slices and the coriander leaves to a big bowl, and dress with 1 tablespoon of lemon juice.
In a different bowl, mix the rest of the lemon juice with 1 tablespoon of sunflower oil, season with salt and pepper and add to the fruit salad.
Mix the salad gently and divide it equally between the 2 pineapple boats.
Garnish with dessicated coconut, sesame seeds and 1 tablespoon of coconut milk.