Ingredients

4 sleeves iceberg lettuce

4 sleeves ruby lettuce

4 sleeves arugula

50g sliced Kani Kama

2 small Italian tomatoes cut into wedges

2 dessertspoon fresh grated coconut

100g diced Cantaloupe Melon

2 tablespoon teriyaki sauce

Lime drops

Preparation

1.     Spread the leafy vegetables on the serving plate;

2.     Put the Kani Kama, the tomatoes and the diced melon over the sleeves;

3.     Sprinkle it with the grated coconut and drizzle it with the teriyaki sauce;

4.     Finalize it with the lime drops.