Cocktail salad with mussels and crispy ciabatta

Ingredients

For the dressing

Cooking

Freeze ciabatta, cut it into 3 mm slices with a sharp knife. Put them on a baking sheet covered with cookery parchment. Drizzle with olive oil, season with salt, pepper and bake at 160°C for 5-8 minutes until a smooth golden crust. Cool ciabatta slices and crush them with your hands, so that you can have small pieces.
To make dressing mix mustard, honey, lime, juice and salt. Whip everything using a hand blender, adding a thin stream of olive oil.
Fry sesame seeds in a dry frying pan until golden.
Peel and dice avocados, sprinkle with lime juice, season with salt and pepper.
Mix arugula and avocado and place them on a plate.
Add mussels and slices of bread, sprinkle with sesame seeds and pour over the dressing.
Use cilantro leaves if desired.

Try

Seafood cocktail in brine