Green salad with mango
4 servings
50 minutes
Green salad with mango is a vibrant embodiment of Thai cuisine, where freshness meets exotic notes. Its history roots in Thailand's culinary tradition known for balancing sweet, sour, salty, and spicy flavors. Mango soaked in aromatic marinade gains zest while grapefruit adds citrus lightness. A mix of greens including watercress and frisée offers tenderness, and coconut flakes provide an exotic touch. The chili and grapefruit juice dressing adds spiciness, making the salad a perfect complement to Asian dishes. It is served chilled to highlight the freshness of the ingredients, while lemon juice at the end enhances the flavor harmony. This salad is not just a dish but a festive dance of flavors that awakens culinary inspiration.
1
To make the marinade base: mix vinegar, sugar, 2 crushed garlic cloves, crushed Thai pepper, and crushed lemongrass in a small saucepan. Heat over low heat. Remove from heat, transfer to a bowl, and let cool.
- White wine vinegar: 100 ml
- Sugar: 50 g
- Garlic: 3 cloves
- Thai bird's eye chili: 2 pieces
- Lemongrass: 100 g
2
Cut the mango in half lengthwise. Slice it thinly into long wedges along the entire length. Place the mango in the marinade. Leave for 30 minutes. Peel the grapefruit, remove the membrane from all segments, and cut them in half. Collect the grapefruit juice (you will get 1 tablespoon).
- Mango: 1 piece
- Grapefruits: 1 piece
3
Make the dressing: in a medium pot, mix chili sauce, 1 tablespoon of grapefruit juice, and 1 tablespoon of base. Stir in olive oil until smooth. Season with salt and pepper. If too spicy, add more marinade.
- Chili sauce: 2 teaspoons
- Grapefruits: 1 piece
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Thoroughly wash and chop all the greens. In a large bowl, mix the finely chopped watercress and frisée lettuce, lemongrass, a clove of garlic, shallots (cut into long strips), pepper, mint, cilantro, and basil (only the leaves). Add grapefruit slices and mix. Add the dressing and mix. Drain the marinated mango and set aside.
- Frisee: 100 g
- Lemongrass: 100 g
- Garlic: 3 cloves
- Shallot: 1 piece
- Chili pepper: 1 piece
- Fresh mint: 30 g
- Cilantro: 30 g
- Basil: 30 g
- Grapefruits: 1 piece
- Chili sauce: 2 teaspoons
5
Divide the salad into 4 equal parts. Top with mango. Squeeze the juice of one lemon, drizzle over the salad, and sprinkle with coconut flakes. Serve immediately.
- Mango: 1 piece
- Lemon: 1 piece
- Desiccated coconut: 4 tablespoons
