Fresh avocado and mango salad
Time: 15 min. preparation time, 0 min. baking time
Nutrition: Calories ca 383 / Protein 6g / Carbohydr. 27g / Fat 28g
Ingredients (2 servings)
|2 stalks||green onion|
|0.5||bell pepper (red)|
|4 tbsp||lime juice|
|1 tbsp||sesame oil|
|1 tsp||soy sauce|
large frying pan, large bowl, vegetable cube slicer, cutting board, knife, small bowl
Chenin Blanc, Demi-Sec
A semi-dry Chenin Blanc has delicate notes of stone fruits like plums, which fit perfectly with mint and coriander.
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
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
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