Mango and Apple Salad with Cilantro Vinaigrette
Lettuce, ripe mango and apple with a blended cilantro vinaigrette and peanuts over the top. No cooking, ten minutes, and the mango has to be ripe but firm.
Servings: 2 servings
Calories: 445kcal
Ingredients
- 300 g lettuce
- 1 large ripe mango ripe but firm: soft mango falls apart when cubed
- 1 red apple leave the skin on for colour
- ½ teaspoon salt
- Peanuts a handful, scattered over at the end
- ¼ cup lemon juice
- 2 tablespoons white vinegar
- 10 g cilantro, chopped a small bunch; see the note on quantities
- 1 tablespoon sugar
- ¾ cup olive oil makes more vinaigrette than the salad needs, deliberately
Instructions
- Chop the lettuce, cut the mango and the apple into cubes, and mix them in a bowl.
- For the vinaigrette, blend the lemon juice, the vinegar and the cilantro until smooth. Then add the sugar, the salt and the olive oil and blend again until it emulsifies.
- Once everything is chopped and mixed, pour the vinaigrette over the salad and turn it over.
- Scatter a handful of peanuts over the top just before serving.
Notes
Dress this at the table rather than in advance. Lettuce collapses within twenty minutes of meeting an acidic vinaigrette, and the peanuts lose their crunch almost as fast, which is why they go on last. The mango wants to be ripe enough to be sweet and firm enough to hold a cube: a soft one turns to purée as you turn the bowl over. The vinaigrette makes more than this salad needs and keeps a week in the fridge, where it separates and needs shaking before use.
Nutrition
Calories: 445kcal | Carbohydrates: 86g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 682mg | Potassium: 886mg | Fiber: 7g | Sugar: 76g | Vitamin A: 3065IU | Vitamin C: 56mg | Calcium: 76mg | Iron: 2mg