November 24th, 2024
Recipes
Frisée and Mango Salad
Valentina P
- Difficulty
•
- Time 15"
Mango and frisée make an unlikely match, but pairing the sweet and juicy fruit with the bitter leafy green makes a surprisingly winning combination. The vinaigrette is blessedly simple: olive oil, balsamic, and lime juice. Freshly toasted almonds top it off for that bit of crunch. And yes, toasting the almonds really does make a difference.
How To MakeDiet Type: Plant-based
Shopping List
-
Salad
- 3 ounces frisée (about 2 large handfuls, Note 1)
- 1 heaping cup mango, diced
- 1/2 cup radicchio, thinly sliced
- 33333333/100000000 cup sliced almonds Dressing
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon balsamic vinegar
- salt and pepper, to taste
Instructions
- Step 1: Stir together the dressing ingredients in a small bowl. Set aside.
- Step 2: Toast the almonds in a dry frying pan over medium-low heat. Cook for a few minutes, shaking the pan often, until the almonds are fragrant and golden. Keep an eye on them here to avoid burning. Once toasted, transfer immediately into a bowl to stop the cooking process.
- Step 3: Chop the frisée into bite-sized pieces. Combine the frisée, mango, and radicchio in a small bowl. Add a small splash of the dressing and then gently fold in the almonds.
- Serve: Enjoy immediately for best results, with extra dressing on the side as needed.
Recipe Notes
Note 1: Can't find frisée? Try substituting with endives or escarole. Arugula will also work in a pinch.
Nutrition
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What you should eat next
Frisée and Mango Salad
PT15M 3 ounces frisée (about 2 large handfuls, Note 1) 1 heaping cup mango, diced 1/2 cup radicchio, thinly sliced 33333333/100000000 cup sliced almonds 4 tablespoons extra-virgin olive oil 1 tablespoon fresh lime juice 1 tablespoon balsamic vinegar salt and pepper, to taste Gluten Free Paleo Vegan 3 Servings
Ingredients:
