Fresh avocado and mango salad
Difficulty: Easy
Time: 15 min. preparation time, 0 min. baking time
Nutrition: Calories ca 383 / Protein 6g / Carbohydr. 27g / Fat 28g
Ingredients (2 servings)
| 1 | mango |
| 1 | avocado |
| 0.5 | cucumber |
| 2 stalks | green onion |
| 0.5 | chili |
| 0.25 bunch | mint |
| 0.25 bunch | cilantro |
| 0.5 | bell pepper (red) |
| 30 g | cashews |
| 4 tbsp | lime juice |
| 1 tbsp | sesame oil |
| 1 tsp | sugar |
| 1 tsp | soy sauce |
| 1 pinch | salt |
Utensils
large frying pan, large bowl, vegetable cube slicer, cutting board, knife, small bowl
Wine Tip
Chenin Blanc, Demi-Sec
A semi-dry Chenin Blanc has delicate notes of stone fruits like plums, which fit perfectly with mint and coriander.
Step 1
Peel mango, slice off the pit and cut into thin strips. Peel and pit avocado and cut into bite-sized pieces. Slice cucumber and green onions into rings. Finely dice chili and roughly chop mint and cilantro. Using a vegetable cube slicer, cut bell pepper into cubes.
vegetable cube slicer, cutting board, knife
1 mango / 1 avocado / 0.5 cucumber / 2 stalks green onion / 0.5 chili / 0.25 bunch mint / 0.25 bunch cilantro / 0.5 bell pepper
Step 2
In a large, grease-free frying pan, toast cashews over medium-low heat for approx. 3 – 5 min. until fragrant and golden brown.
large frying pan
30 g cashews
Step 3
Add all ingredients to a large bowl. Whisk together lime juice, sesame oil, sugar, soy sauce, and salt in a small bowl. Add dressing on salad and toss until evenly distributed. Enjoy!
large bowl, small bowl
4 tbsp lime juice / 1 tbsp sesame oil / 1 tsp sugar / 1 tsp soy sauce / 1 pinch salt
