Watercress Salad with Mango Vinaigrette
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
4
Preparation steps
1.
Thaw the peas and blanch for about 5 minutes in boiling salted water. Quench in ice water and drain.
2.
Put the mango slices in a blender and mix with vinegar, mustard and olive oil into a dressing. Season with salt and pepper.
3.
Rinse the watercress and shake dry. Mix with the garden cress. Rinse the mint, shake dry and pluck the leaves from the stems. Peel the carrot and pull in strips with a peeler.
4.
Combine the watercress mixture with peas, carrots and mint, distribute on plates and drizzle with the dressing.
