Tropical salad

Name: Tropical salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Pork escalope; 1/8 l Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 300 g) big mango; 2 small red onions; 2 small avocados (about 250 g each); 7-10 Tbsp Lemon juice; 150 g Spinach; 40 g flaked almonds; 3 Stem(s) Mint; 7-10 Tbsp grated peel and juice of 1 untreated orange; 2 TABLESPOONS Cider vinegar; 1 TEASPOON Dijon mustard; 7-10 Tbsp Orange slices and mint leaves

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Pork escalope
1/8 l Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 300 g) big mango
2 small red onions
2 small avocados (about 250 g each)
7-10 Tbsp Lemon juice
150 g Spinach
40 g flaked almonds
3 Stem(s) Mint
7-10 Tbsp grated peel and juice of 1 untreated orange
2 TABLESPOONS Cider vinegar
1 TEASPOON Dijon mustard
7-10 Tbsp Orange slices and mint leaves

Directions

1
Wash the meat, dab dry and cut into strips. Fry in 2 tablespoons of hot oil while turning for about 2 minutes and season with salt and pepper. Peel the mango, cut it into slices along the core, then cut it into small cubes. Peel onions and cut them into thin rings. Peel and halve the avocados and remove the core.
2
Cut or dice the flesh into slices. Sprinkle with lemon juice. Wash and sort the spinach and put it on a plate. Roast the flaked almonds in a dry pan until golden brown. Finely chop the mint. For the marinade mix orange zest and 50 ml orange juice, vinegar, mint and mustard. Season with salt and pepper. Gradually add the remaining oil. Carefully mix the prepared ingredients and marinade.
3
Finely chop the mint. For the marinade mix orange zest and 50 ml orange juice, vinegar, mint and mustard. Season with salt and pepper. Gradually add the remaining oil. Carefully mix the prepared ingredients and marinade. Arrange on the spinach, garnished with orange slices and mint leaves