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🍽️ Fruity mix of colorful raw vegetables and tropical fruit

163 kcal · 30 min · 4 servings

Ingredients

• 1 head lettuce
• 1 carrot
• 1 bell pepper
• 2 stalks celery
• 0.5 bunch spring onions
• 1 tbsp cilantro
• 1 mango
• 1 tsp lime zest
• 6 tbsp lime juice
• salt
• 2 tsp cane sugar
• 1 tbsp germ oil
• 1 tbsp thick coconut milk (unsweetened, can)
• 1 tbsp soy sauce
• 1 tsp ginger
• 0.25 tsp chili powder

Instructions

1. 1. Carefully separate the lettuce leaves from each other.
2. 2. Rinse the leaves under running water.
3. 3. Remove wilted or damaged leaf parts.
4. 4. Spin the salad dry.
5. 5. Tear the dry leaves into bite-sized pieces.
6. 6. Peel the carrot.
7. 7. Cut the carrot into thin matchsticks.
8. 8. Wash the bell pepper.
9. 9. Halve the bell pepper.
10. 10. Remove the stem and the inside of the bell pepper.
11. 11. Remove all white membranes from the bell pepper.
12. 12. Cut the bell pepper into thin strips.
13. 13. Wash the celery.
14. 14. Trim the celery.
15. 15. Slice the celery into thin rounds.
16. 16. Wash the spring onions.
17. 17. Trim the spring onions.
18. 18. Slice the spring onions into thin rings.
19. 19. Peel the mango.
20. 20. Halve the mango.
21. 21. Remove the pit of the mango.
22. 22. Slice the flesh of the mango into thin slices.
23. 23. Put the lime juice into a bowl.
24. 24. Add a pinch of salt.
25. 25. Add some sugar.
26. 26. Add the oil.
27. 27. Add the soy sauce.
28. 28. Add the coconut milk.
29. 29. Add the ginger.
30. 30. Whisk the ingredients for the sauce well.
31. 31. Season the dressing to taste with more salt.
32. 32. Season the dressing to taste with chili powder.
33. 33. Put the salad and vegetables into a large bowl.
34. 34. Add the dressing sauce.
35. 35. Toss the salad and vegetables with the sauce.
36. 36. Plate the salad.
37. 37. Garnish the salad with the mango slices.
38. 38. Garnish the salad with the spring onion rings.

Nutrition per serving

• kcal: 163
• Protein: 3 g · Fett/Fat: 4 g · Carbs: 27 g