Mango and egg salad
This colorful salad combines sweet fruit with savory boiled eggs and fresh vegetables. It features layers of crisp greens and a light herbal finish, making it a refreshing lunch or side dish.
Ingrédients
Étapes
Place 3 eggs in a pot of water, bring to a boil, and cook for 9 minutes until hard-boiled.
Transfer the eggs to an ice bath, then peel and slice them into rounds.
Peel 1 mango and cut the flesh away from the pit into medium-sized cubes.
Wash and slice 2 tomatoes into rounds, slice 1 cucumber into rounds, and thinly slice 0,5 red onion into rings.
Wash 100 g lettuce leaves and pat them dry with a towel.
Arrange the lettuce leaves in a large bowl to create a bed for the other ingredients.
Distribute the tomato slices, cucumber rounds, and mango cubes evenly over the lettuce.
Place the egg slices and red onion rings on top of the salad.
Whisk together 30 ml olive oil, 15 ml lemon juice, 2 ml salt, and 1 ml black pepper in a small jar.
Drizzle the dressing over the salad and garnish with 5 ml mint leaves before serving.
Informations
- Étiquettes: Sans produits laitiers, Sans gluten, Salade, Végétarien
- Fancy Ravioli
L'IA a participé à la création de cette recette et elle peut contenir des erreurs. Vérifiez toujours vous-même qu'elle ne contient pas de gluten ni de produits laitiers.