Mango salad and baby spinach

Nowadays, mangoes can be bought in any slightly better stocked store. But this has not always been the case. I encountered this royal fruit for the first time in my life in my early teens in Paris with relatives who lived there.

My aunt served it to us with a delicious vanilla ice cream after dinner. At the time, it seemed to me that my palates had never tasted better in my life.

The mango is much more accessible to us now, but it must be said that as good as it is, it is also healthy. It is extremely rich in antioxidants, contains a lot of vitamins A and B, potassium, calcium, magnesium, iron… It has a beneficial effect on digestion, skin, diabetes, inhibits the growth of cancer cells and more.

Today mango will appear in a wonderful salad with spinach and prosciutto. Maybe some of you will turn your nose up saying sweet mango in a savory salad. However, the sweet contrast of salty prosciutto is a truly wonderful combination and harmonious fusion of flavors to enrich and contribute to the health of our menu. You are therefore invited to prepare a delicious light and juicy salad for the hot days ahead.

Flight recipe: Mango salad.  PHOTO: Tanja Drinovec / Delo

Flight recipe: Mango salad. PHOTO: Tanja Drinovec / Delo

Flight recipe: Mango salad.  PHOTO: Tanja Drinovec / Delo

Flight recipe: Mango salad. PHOTO: Tanja Drinovec / Delo

For two people we need:

Half a ripe mango
A few fists of baby spinach
1 to 2 medium tomatoes
Spring onions
A few slices of ham
Grilled cheese
almond leaves
Balsamic vinegar, olive oil

Preparation of the mango salad:

Clean the spinach leaves. Peel a mango and cut it into cubes. Arrange the mango cubes, the tomato slices, the prosciutto, the grilled cheese on the spinach leaves. Season everything with vinegar, oil and salt. Finally, sprinkle with slivered almonds and serve.

Flight recipe: Mango salad.  PHOTO: Tanja Drinovec / Delo

Flight recipe: Mango salad. PHOTO: Tanja Drinovec / Delo

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