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Avocado Salad with Omelette and Mango

5 from 6 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For the omelette:

  • 3 Eggs, size M
  • 1 pinch Chicken broth, grainy
  • 1 tsp, (heaped) Tapioca flour
  • 2 tbsp Rice wine, (mirin)
  • 4 tbsp Coconut water
  • 1 pinch Black pepper, fresh from the mill
  • 1 pinch Macis powder

Also:

  • 2 tbsp Extra virgin olive oil

For the salad:

  • 0,5 Avocado, ripe
  • 1 small Carrot
  • 2 small Tomatoes
  • 20 leaves Arugula salad
  • Black pepper from the mill

For the salad dip:

  • 2 tbsp Avocado pulp
  • 2 tbsp Mango pulp
  • 2 tbsp Rice wine vinegar, Chinese, black, mild
  • 3 tbsp Spring roll sauce ala Sanur Beach
  • 1 tsp Soy sauce, light
  • 4 tbsp Mango juice
  • 1 pinch Salt
  • 2 tbsp Extra virgin olive oil

To garnish:

  • 0,5 Mango, ripe
  • Cashew nuts, roasted, salted

Instructions
 

  • Beat the eggs and whisk with the chicken stock. Dissolve the tapioca flour with the rice wine and mix with all the ingredients for the omelette. Heat the olive oil in a larger pan (28-30) and add the egg mixture for the omelette. Roast on both sides over low heat. The omelette should show very light brown spots at the top. Cover one side of a 30 mm plate with rocket leaves in a star shape. Place the omelette on the plate.
  • Wash the avocado, cut in half lengthways around the core, peel one half and cut lengthways into strips approx. 3 mm thick. Arrange the strips in a star shape on the omelette in the same way as the rocket leaves, so that their tips remain visible when closed.
  • Wash, peel and julienne the carrot. Distribute the threads over the avocado slices. Keep 1 tablespoon of it. Sprinkle with a little black pepper and fold over the free omelette half.
  • Wash the small tomatoes, cut in half lengthways, cut out the white-green stems and halve the halves lengthways. Arrange next to the omelette with a few rocket leaves and add a little salt.
  • Wash, peel and fillet a ripe mango. Cut into 1 fillet on one side and use for garnish. Use the smaller pieces for the dip and tomatoes.
  • For the salad dip, cut the avocado and mango pulp into approx. 5 mm cubes. Mix with the rest of the ingredients, but do not homogenize (see photo). Drizzle a tablespoon of the dip over the tomatoes.
  • Garnish with the remaining carrot threads, cashew nuts, prepared mango fillet, flowers and leaves and serve with the dip.

Annotation:

  • Rucola was not available on Lombok and has been replaced by mustard green in the picture.

Attachment:

  • Spring roll sauce ala Sanur Beach, see: Spring roll sauce ala Sanur Beach
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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