The season of garden parties is officially open! Now, it’s time to find some original recipes to prepare an appetizer that’s easy-to-make and serve. To change things up from cheese platters and the same old  tarama toast, here are 5 recipes as nutritious  as they are delicious, recommended by dietitian Myriam el Belghiti. And to accompany it all? Take a look at our original mocktail recipes.

 Crab, Avocado, and Mango Tartare

 Ingredients for 4 people:

  •  500g of crab meat
  • 2 avocados
  • 1 mango
  • 1 lime
  • Basil or coriander
  • 2 teaspoons of olive oil
  • Salt, freshly ground pepper


Cut the avocados and mango into small cubes. Place them in a bowl and drizzle with lime juice.Chop the basil and add it to the mixture, along with the zest of the lime, olive oil, salt, and pepper. Mix well and refrigerate for 1 hour.In a pastry cutter, place some of the avocado mixture, then add a layer of lightly seasoned crab meat, covering it again with the avocado mixture, and then with the crab meat. Decorate with a basil leaf. Serve as an appetizer.

Indian-Style Shrimp Skewers 

Ingredients for 4 people:

  • 1 tablespoon of oil
  • 1 tablespoon of lemon juice
  • 2 cloves of crushed garlic
  • 1 teaspoon of paprika
  • ½ teaspoon of chili powder
  • ½ teaspoon of salt
  • ½ teaspoon of turmeric
  • 1 tablespoon of chopped coriander
  • 16 large peeled shrimp or 500 to 600g of fish (such as monkfish)


Mix all the ingredients in a dish or bowl, ensuring that the shrimp or fish pieces are well coated. Cover and refrigerate for several hours, stirring occasionally.Thread the shrimp onto skewers. Then grill them for 3-4 minutes on each side, basting with the drippings. 


Ingredients for an individual serving: 

  • 1 small cucumber
  • 1 light strained natural yogurt
  • 1 tablespoon of 0% fat cream cheese
  • 2 cloves of crushed garlic
  • 1 tablespoon of extra virgin olive oil
  • Salt, pepper
  • Chopped mint or another herb of your choice


Mix all the ingredients except the cucumber and let them rest in the refrigerator for 30 minutes to 1 hour.Cut the cucumber into small cubes of 2-3 mm – or chop it – after peeling it. Add it to the yogurt sauce. You can serve it as it is or prepare vegetable sticks to dip into it.



Vietnamese Salad

 Ingredients for 4 people: 

  • 1 head of romaine lettuce, shredded
  • 3 stalks of celery, peeled and thinly sliced
  • 3-4 grated carrots
  • A handful of bean sprouts, boiled for 5 minutes and roughly chopped
  • 100g of cooked chicken, sliced
  • 2 handfuls of peeled shrimp
  • Chopped coriander leaves
  • A small handful of grilled and crushed peanuts
  • 1 omelette, sliced into strips

Dressing: Lemon, sunflower oil, and soy sauce


Mix all the ingredients, add the dressing, and sprinkle the salad with the crushed peanuts. And that’s it!


Zucchini Terrine


  • 650g of zucchini
  • 4 eggs
  • 100g of goat cheese log (like President brand)
  • 60 to 70g of Parmesan cheese
  • 200 ml of 12% fat cream
  • 3 tablespoons of cornstarch
  • 1 tablespoon of olive oil
  • A small piece of butter
  • 3 cloves of garlic
  • A small bunch of basil
  • Salt and pepper


Peel and grate the zucchini. Let them drain before cooking them in a pan with olive oil, garlic, and chopped basil. Add salt and pepper and let simmer for about twenty minutes over low heat, stirring occasionally.Meanwhile, vigorously beat the eggs in a bowl. Add crumbled goat cheese, Parmesan cheese, cream, and cornstarch. Season with salt and pepper.Once the zucchinis are cooked, let them cool down and mix them with the egg mixture. Then, pour the mixture into a buttered loaf pan. Bake in a water bath in the oven at 180 degrees Celsius for 45 minutes.


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