Summary
| Prep Time | 20 mins |
| Cook Time | 3 mins |
| Total Time | 33 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 400 g asparaus, reen
- 0.5 ½ mango (s)
- 250 g strawberries
- 2 spring onion (s)
For the marinade:
- 2 tablespoon orange juice
- 1 tablespoon lime juice
- 0.5 teaspoon ½ agave syrup
- salt and pepper
- Chilli flakes
- 2 tablespoon olive oil, extra virgin
Print Recipe
Pin Recipe Instructions
- Wash the asparagus, peel the lower third, cut off the ends. Cook in lightly salted water for about three minutes until al dente, rinse in cold water, then drain.
- Peel the mango, cut from the stone. Wash the strawberries, remove the stalks. Cut the asparagus, mango and strawberries into bite-sized pieces. Clean and wash the spring onions and cut into rings.
- For the marinade, mix the orange, lime and agave syrup with salt, pepper and chilli flakes, fold in the olive oil.
- Carefully mix the vegetables and fruits with the marinade, let it steep for ten minutes, season to taste.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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