Mango salad with cucumber and peppers

Ingredients for 2 servings:

• 1 mango(s)
• ½ cucumber(s)
• ½ bell pepper(s)
• 2 spring onions
• 1 chili pepper(s), pitted (amount according to taste and spiciness)
• 1 tbsp coriander or flat parsley
• 2 tbsp peanuts, roasted
• 0.33 tsp ginger, grated
• 1 tbsp lime juice
• 2 tbsp orange juice
• ½ tsp agave syrup
• 1 tbsp oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Total time approx. 40 minutes

Fruity-fresh

Peel the mango, remove the flesh from the pit, and dice it. Halve the cucumber lengthwise, scoop out the seeds with a teaspoon, and then dice the cucumber. Deseed the bell peppers, remove the cores, and cut into small pieces. Trim, wash, and slice the spring onions. Finely dice the chili pepper, removing the cores and cores. Mix the juice, ginger, agave syrup, and oil to make a dressing and season with salt and pepper. Toss the fruit and vegetables with the dressing, let it marinate for a while, and then season to taste. Stir in the coriander and peanuts just before serving.