Summary

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

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Instructions

1. Drain the washed lamb`s lettuce.
2. 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.
3. 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.
4. Mix in the lamb`s lettuce just before serving.
5. 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.