Chicory-tomato-avocado-mango salad with dried chili

Ingredients for 3 servings:

• 1 chicory
• 3 tomatoes
• 1 large avocado(s)
• 1 mango(s)
• 3 spring onions
• 2 chili peppers, dried
• 2 tbsp beet syrup, brown sugar or honey
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 2 tbsp raisins
• 3 tbsp sunflower seeds
• 3 tbsp vinegar
• 5 tbsp sunflower oil
• Salt
• pepper
• Parsley, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

simple and quick, as a side dish or main course

Halve the chicory lengthwise and then cut each half crosswise into 1/2 cm wide strips. Dice the tomatoes 1 cm. Remove the pits from the avocado and mango and also cut into 1 cm cubes. Halve the spring onions lengthwise and cut diagonally into approximately 3 cm long pieces. Drizzle with lime juice and mix briefly. Mix the dried chilies with the soy sauce, beetroot syrup, vinegar, and oil and pour over the salad. Lightly toast the sunflower seeds in a pan without oil and add them to the salad along with the raisins. Season with pepper and salt. Mix well and let stand for about 30 minutes. Garnish with some parsley.