Mango salad with popcorn

Based on 9 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
50 g popping corn
50 g pine nuts
mango
400 g mixed curly leaf lettuce
100 ml vegetable stock
1 tbsp white wine vinegar
2 tbsp vegetable oil
2 tsp cayenne pepper
1 tsp sugar
salt
pepper
Metric
Imperial

Utensils

  • large sauce pan with lid
  • salad spinner (optional)
  • small frying pan
  • cutting board
  • knife
  • hand blender
  • tall container

Nutrition per serving

Cal
250
Protein
6 g
Fat
15 g
Carb
23 g
  • Step 1/6

    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.
    • 50 g popping corn
    • 1 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

    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.
    • 50 g pine nuts
    • 400 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

    Now, peel the mango and carefully cut the flesh from the stone. Next, slice the two large sides of the fruit into fine strips.
    • 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.

    Place the mango slices decoratively on plate.

  • Step 5/6

    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.
    • 100 ml vegetable stock
    • 1 tbsp white wine vinegar
    • 2 tbsp vegetable oil
    • 1 tsp chili powder
    • 1 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.

    Place the salad on the four plates, drizzle with the dressing, and finally add the toasted pine nuts and spicy popcorn on top.