Raw Asparagus Salad with Mango and Avocado

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Salad
Cuisine European
Servings (Default: 6)

Ingredients

  • 800 g asparaus, white, top quality, peeled
  • 2 avocado (s)
  • 1 mango (s), ripe
  • 1 lime (s), the juice
  • some balsamic vinegar, whiter (5% is optimal)
  • some oil, nut oil, (perfectionists use Moroccan argan oil)
  • 2 pinches cane sugar
  • Chives, cut 3-4 cm long
  • 1 pinch (s) cayenne pepper, (or ground chili)
  • 1 pinch (s) salt and pepper
Raw Asparagus Salad with Mango and Avocado
Raw Asparagus Salad with Mango and Avocado

Instructions

  1. Slice the peeled asparagus from the head about 2 mm thin, omitting the lower third and use for soup if necessary.
  2. Marinate the asparagus with salt, cayenne pepper, a little sugar, the white balsamic vinegar and the nut oil.
  3. In the meantime, cut out the avocados with a small ball cutter and mix with the lime juice.
  4. Peel the mango and cut or dice it in the same way.
  5. Mix everything carefully with the asparagus and garnish with the chives.

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