Mango and avocado salad with watercress

Ingredients for 2 servings:

• 1 ½ handfuls of watercress
• ½ mango(s)
• ½ avocado(s)
• ½ spring onion(s)
• 1 tbsp coriander leaves
• some lime juice
• 1 garlic clove(s), finely diced
• 0.33 tsp ginger, finely diced
• 1 ½ tbsp sesame oil, light
• ½ tbsp rice vinegar, more if needed
• salt and pepper
• some sugar, brown
• Chili pepper(s) without seeds, quantity according to spiciness and taste, very finely diced
• a little sesame oil, dark

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 18 minutes

For the dressing, sauté the garlic and ginger in half a tablespoon of heated oil, transfer to a bowl, and let cool. Mix the mixture with the vinegar, salt, pepper, and sugar, whisk in the remaining oil, add the chili, and season with a few drops of dark sesame oil. Clean and wash the watercress, spin it dry, and cut it into bite-sized pieces. Peel the mango and avocado, remove the stones, and cut the flesh into wedges. Immediately drizzle the avocado with a little lime juice. Clean and wash the spring onions, and slice them into thin rings. Tear the coriander leaves into smaller pieces depending on their size. Serve the salad in portions and drizzle with the dressing.