Avocado Mango Salad with Cucumber and Grape Seed Oil

Cut the stem end of the mango into small pieces, stand the fruit upright, peel and remove the flesh from the right and left side of the stone with a sharp kitchen knife. Cut the remaining flesh from the stone and cut everything together into half-centimeter cubes. 2.

Cut avocado in half lengthwise, turn halves against each other and separate. Remove the pit, lift the flesh out of the skin with a tablespoon and dice it as well. Then peel the cucumber, cut in half, remove the seeds and cut into very fine cubes. 3. Rinse and halve the chili pepper. Remove the seeds and cut into small cubes. Wear rubber gloves as the chili juice sticks to your fingers for a long time. So that the chutney is not too spicy, use at most half of the pod for seasoning at the beginning. If you like it spicier, you can always spice it up.

Mix the mango, cucumber, avocado and chili and season with salt, pepper and lime juice. Arrange on a plate and drizzle with grapeseed oil.

The avocado-mango leaf salad tastes very good with raw salmon or tuna (make sure it is absolutely fresh!) with fried prawns or light poultry.

ungidE&contributE&616

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