A ready-to-use mixed seafood selection provides the base for this tasty and attractive salad, perfect for an easy summer meal. Seafood is an excellent source of zinc, often lacking in the diet and essential for a healthy immune system. Serve with crusty French bread.
For a Thai seafood salad, make a mango salsa by mixing 2 thinly sliced shallots, 1 finely diced mango, ½ finely diced cucumber, 2 deseeded and finely chopped red chillies, 1 finely chopped 5cm piece of lemon grass, 1 tbsp Thai fish sauce, 2 tbsp lime juice, 1 tbsp rice vinegar, 2 tbsp chopped fresh coriander and a pinch of caster sugar. Toss with the seafood, 150g bean sprouts and 150g lightly cooked sliced mange-tout.