Mango and Avocado Salad with Beef
Peel mango and cut out core. Peel avocado and remove stone. Cut mango and avocado into wedges and drizzle with lemon juice.
Rinse cucumber and peel if desired. Cut in half, remove seeds and slice into 5 cm (approximately 2-inch) long matchsticks.
Rinse lettuce, remove stalk and arrange on 1 large or 2 small plates, then distribute cucumber, avocado and mango on top.
Cut beef into strips and fry in hot oil on all sides for about 4 minutes. Remove from heat and arrange on salad.
Deglaze beef drippings with balsamic vinegar and port wine. Let boil down stirring often. Season with salt and pepper and drizzle over the salad. Serve sprinkled with pine nuts.