Tropical Salad

Name: Tropical Salad
Yield: 1
Ingredients: '1/4 cup of agrião'; 250g of kani kama; 'Half a large carrot'; 150g of sweet potato; 'One large slice of mango'; 'One palm heart in brine'; For the dressing:; '4 tablespoons of extra virgin olive oil'; '2 tablespoons of balsamic vinegar'; '10 to 15 chopped fresh mint leaves'; Salt and black pepper to taste; For the croutons:; 'Two slices of whole grain or rye bread'; '1 tablespoon of extra virgin olive oil'; Salt and oregano to taste

1
'1/4 cup of agrião'
2
250g of kani kama
3
'Half a large carrot'
4
150g of sweet potato
5
'One large slice of mango'
6
'One palm heart in brine'
7
For the dressing:
8
'4 tablespoons of extra virgin olive oil'
9
'2 tablespoons of balsamic vinegar'
10
'10 to 15 chopped fresh mint leaves'
11
Salt and black pepper to taste
12
For the croutons:
13
'Two slices of whole grain or rye bread'
14
'1 tablespoon of extra virgin olive oil'
15
Salt and oregano to taste

Ingredients

1
'1/4 cup of agrião'
2
250g of kani kama
3
'Half a large carrot'
4
150g of sweet potato
5
'One large slice of mango'
6
'One palm heart in brine'
7
For the dressing:
8
'4 tablespoons of extra virgin olive oil'
9
'2 tablespoons of balsamic vinegar'
10
'10 to 15 chopped fresh mint leaves'
11
Salt and black pepper to taste
12
For the croutons:
13
'Two slices of whole grain or rye bread'
14
'1 tablespoon of extra virgin olive oil'
15
Salt and oregano to taste

Directions

1
To make the croutons, brush both sides of the bread with olive oil and season with salt and oregano
2
Then, bake in a preheated oven (180°C) for 5 minutes, or until golden brown
3
For the dressing, combine all ingredients and reserve
4
In a serving dish, arrange the remaining ingredients and top with the dressing
5
Garnish with sliced mango and croutons cut into triangles.

Make everyone crave it! Share now: