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Mango salad with popcorn
Ingredients
Utensils
large sauce pan with lid, salad spinner (optional), small frying pan, cutting board, knife, hand blender, tall container
How-To Videos
See allHow to cut a mango
How to toast nuts
Nutrition per serving
Step 1/ 6
- 25 g popping corn
- ½ tsp chili powder
- salt
- large sauce pan with lid
To make the spicy popcorn, heat vegetable oil, then add popping corn and allow to pop on medium heat with a closed lid. When finished, season the popcorn as desired with chili powder and salt.
Step 2/ 6
- 25 g pine nuts
- 200 g mixed curly leaf lettuce
- salad spinner (optional)
- small frying pan
Roast pine nuts in a pan until golden. In the meantime, wash and dry the mixed curly leaf lettuce. For best results, use a salad spinner.
Step 3/ 6
- ½ mango
- cutting board
- knife
Now, peel the mango and carefully cut the flesh from the stone. Next, slice the two large sides of the fruit into fine strips.
Step 4/ 6
Place the mango slices decoratively on plate.
Step 5/ 6
- 50 ml vegetable stock
- ½ tbsp white wine vinegar
- 1 tbsp vegetable oil
- ½ tsp chili powder
- ½ tsp sugar
- salt
- pepper
- hand blender
- tall container
For the dressing, puree the rest of the mango, vegetable stock, white wine vinegar, vegetable oil, half of the chili powder, sugar, and salt and pepper with a hand blender.
Step 6/ 6
Place the salad on the four plates, drizzle with the dressing, and finally add the toasted pine nuts and spicy popcorn on top.
Enjoy your meal!
Tags
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