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🥗 Fresh salad with cucumber, avocado, mango and asparagus

245 kcal · 30 min · 4 servings

Ingredients

• 250 g small salad cucumber (3 small cucumbers)
• 1 ripe mango
• 500 g Thai asparagus
• salt
• 3 tbsp soy sauce
• 3 tbsp lime juice
• 2 tbsp vegetable broth
• pepper
• 3 tbsp cold-pressed peanut oil
• 15 g ginger (1 piece)
• 1 tsp white sesame seeds
• 1 ripe avocado

Instructions

1. 1. Wash the cucumbers thoroughly and pat them dry with a kitchen towel.
2. 2. Slice the cucumbers lengthwise into thin slices or use a peeler.
3. 3. Peel the mango and slice the flesh into thin pieces.
4. 4. Wash the green asparagus and peel the bottom third of the stalks.
5. 5. Cut off the tough ends of the asparagus.
6. 6. Put the asparagus into boiling salted water and cook for 4 minutes.
7. 7. Remove the asparagus and immediately shock it in cold water.
8. 8. Let the asparagus drain well.
9. 9. Mix soy sauce, lime juice, vegetable broth and pepper in a bowl.
10. 10. Stir the oil into the vinaigrette.
11. 11. Peel the ginger and chop it very finely.
12. 12. Add the chopped ginger and sesame seeds to the vinaigrette and mix well.
13. 13. Cut the avocado into quarters and remove the pit.
14. 14. Peel the avocado quarters from the skin.
15. 15. Arrange some cucumber slices on four plates.
16. 16. Place some asparagus stalks on top of the cucumber slices.
17. 17. Place the mango slices on top of the asparagus.
18. 18. Place one piece of avocado and one asparagus stalk halved lengthwise on top as decoration.
19. 19. Drizzle each layer of the salad with some vinaigrette.

Nutrition per serving

• kcal: 245
• Protein: 5 g · Fett/Fat: 16 g · Carbs: 20 g