Avocado and mango salad with orange dressing
Ingredients (amounts to taste, small salad plate, appetizer, ...):
Sliced avocado
Mango in slices
If you want, you can add some lamb's lettuce and roasted pine nuts.
For the dressing:
Orange juice (freshly pressed)
a little vegetable oil
Salt pepper
pinch of sugar
who would like something more raspberry vinegar
Preparation:
Halve the avocado in half and remove seeds, then quarter the halves again. Peel the peel and cut into thin slices.
Halve the mango in half, remove seeds, halve the halves again and peel off the peel. How to cut the avocado before in fine slices.
Now alternately arrange an avocado slice and a mango slice slightly overlapping around the plate. In the middle you can put a small corn salad bouquet with pine nuts.
The dressing:
2 tablespoons vegetable oil or olive oil with 2 tablespoons of orange juice, salt, pepper, a pinch of sugar and, if you like, stir with 1 tbsp. Of raspberry vinegar. Drizzle with a teaspoon over the slices and possibly the bouquet in the center of the plate, done.
Serve immediately, otherwise the avocados will turn brown and the corn salad will collapse.
Good Appetite!
