Mixed cucumber salad with peanuts alla Delicio

Ingredients for 2 servings:

• 180 g cucumber(s)
• 80 g tomatoes, small
• 60 g bell pepper(s), red
• 40 g carrot(s)
• 1 small spring onion(s), white part only
• ½ small vegetable onion(s)
• 1 small mango(s), yellow, firm, very sweet
• 1 small avocado(s)
• 2 tbsp red wine vinegar, mild
• 1 tsp lemon juice
• 1 tbsp, levelled sugar, fine
• 1 tbsp orange juice
• 1 tsp vegetable stock powder
• 1 pinch(s) white pepper, freshly ground
• 2 pinches of nutmeg, freshly grated
• 2 tbsp extra virgin olive oil
• 2 tsp Aceto balsamico tradizionale, alternatively Aceto Balsamic vinegar di Modena IGP
• 2 small onions, sprouting
• 4 tbsp peanuts, blanched, roasted and salted
• n. B. Dill tips

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Total time approx. 40 minutes

A salad that’s both visually appealing and tasty. Recipe from Bali, Indonesia.

Wash all the vegetables. Cut off both ends of the cucumber, peel it zebra-like, halve it lengthwise, and remove any seeds. Halve the halves lengthwise and cut crosswise into approximately 2 cm long pieces. Quarter the tomatoes lengthwise and remove the green and white parts. Separate the smallest segment from the bell pepper, clean it, and deseed it. Cut it into thirds lengthwise and cut the strips diagonally into 1 cm wide pieces. Peel the carrot and slice/cut diagonally into 2 mm thick sticks. Cut the spring onion diagonally into approximately 8 mm thick pieces. Peel the onion, cut off both ends, and roughly chop. Cut off both ends of the mango, peel it, and fillet the flesh from the pit. Cut into bite-sized pieces. Cut the unpeeled avocado lengthwise around the pit until you feel the pit (you can feel it), twist the halves against each other, and separate them. Scoop out the flesh with a spoon, cut into bite-sized pieces, and add to the salad. Discard the peels. Mix all of the dressing ingredients together until smooth and set aside. Also have the olive oil and balsamic vinegar ready. 12 minutes before serving, place all of the vegetable ingredients in a bowl and toss to combine with the dressing. Just before serving, divide the salad among the serving plates with some of the dressing. Drizzle with olive oil and balsamic vinegar. Garnish with the peeled, sprouting onions (at the top of each plate), the peanuts, and the washed dill sprigs. Serve and enjoy as an appetizer. For a snack, serve this salad with toasted baguettes. Note: The flavor of the salad varies depending on the quality of the red wine vinegar, olive oil, and balsamic vinegar.