Dandelion Salad with Grilled Mango

Time

20 min

SErves

2

Calories

457 kcal

Carbs

32g

Protein

7g

Fat

33g

Ingredients

For the dandelion salad and grilled mango

  • 1 large, not too soft mango (approx. 400 g) – peel and cut into 2 cm wedges
  • 100g dandelion – wash and drain
  • 100g young lettuce – wash and drain
  • 50g radicchio – wash, drain and cut into small pieces
  • 3 tbsp almond sticks – roast fat-free
  • 2 tbsp peanut oil, heat-resistant

For the almond dressing

  • 50ml almond cream (e.g. make it yourself)
  • 2 tablespoons olive oil, cold-pressed
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tbsp tamari (soy sauce)
  • 1 teaspoon almond butter, white
  • 1 teaspoon yeast flakes
  • Crystal salt and pepper from the mill

Instructions

Dandelion Salad with grilled mango, three kinds of leafy greens, and a delectable almond dressing is the perfect refreshing and crunchy dish you’ve been looking for. Complete with roasted almond sticks for added texture and taste, this fruity-fresh salad is a must-try! 

Step 1

For the dandelion salad, brush the mango wedges on both sides with peanut oil and grill for approx. 2 mins. on each side.

Step 2

In the meantime, for the preparation, mix all the ingredients, except the olive oil, vigorously in a bowl.

Then drizzle in the olive oil while stirring.

Once the dressing is nice and creamy, season with salt and pepper to taste.

Step 3

Place the lettuce leaves in a bowl (pluck them into small pieces if necessary), drizzle with the almond dressing and sprinkle with the roasted almond sticks.

Step 4

Finally, arrange the grilled mango wedges on top of the dandelion salad and serve.

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