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Mango salad with peppers and celery

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Ingredients for 2 servings:

  • 1 mango(s)
  • 1 red bell pepper(s)
  • 3 sprigs of celery
  • 1 spring onion(s)
  • 5 tbsp Balsamic vinegar bianco
  • 2 tbsp pumpkin seed oil
  • 4 tbsp rapeseed oil
  • 1 tbsp maple syrup
  • salt and pepper
  • 1 pinch of chili powder

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

light, fruity salad

Peel the mango, then cut it into bite-sized pieces, along with the bell pepper. Chop the celery into small pieces and thinly slice the spring onion. For the dressing, combine the vinegar, oil, maple syrup, chili powder, salt, and pepper. Combine all ingredients in a bowl. It’s best to let the salad marinate for about 30 minutes. If you prefer, you can use honey instead of the maple syrup, but this will no longer make the salad vegan.

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Written by John Myers

Professional Chef with 29 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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