Sweet and Spicy Lamb's Lettuce with Mango and Pineapple

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	40 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

125 g lamb`s lettuce
2 small mango (s)
1 pineapple

For the vinaigrette:

2 tablespoon agave syrup
0.5 ½ bergamot (s), including the juice
0.5 teaspoon ½ salt
1 teaspoon pepper, black, ground
2 pinches chili powder
2 tablespoon olive oil

Sweet and Spicy Lamb`s Lettuce with Mango and Pineapple

Instructions

Drain the washed lamb`s lettuce.
Peel the mangoes with the peeler and then use a sharp knife to cut the fruit into strips and then into cubes. Remove the outer parts of the pineapple with the knife and then cut the fruit around the stalk and cut into pieces. Put the mangoes and pineapple in salad bowls.
For the vinaigrette, squeeze half a bergamot and mix the juice and all other ingredients well in a separate bowl and empty into the salad bowls with the pineapple and mangoes. Mix well and let stand a little (15 minutes) so that the vinaigrette can soak into the fruit.
Mix in the lamb`s lettuce just before serving.
If nothing else is eaten with it, it is for 2 people, as a side dish the salad is enough for up to 6 people.

About Editorial Staff

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.