Cucumber‑Avocado Salad with Mango and Asparagus

Ingredients

• 250 g small salad cucumber (3 small cucumbers)
• 1 ripe Mango
• 500 g Thai asparagus
• Salt
• 3 tbsp Soy sauce
• 3 tbsp Lime juice
• 2 tbsp vegetable broth
• Pepper
• 3 Tbsp cold‑pressed peanut oil
• 15 g ginger (1 piece)
• 1 tsp light sesame seeds
• 1 ripe Avocado

Instructions

1. 1.

   Wash the cucumbers, pat dry and slice lengthwise into thin rounds or half‑moon shapes. Peel the mango, remove the flesh from the pit and slice into thin rounds. Wash the green asparagus, peel the lower third and trim the ends. Blanch the asparagus spears in boiling salted water for 4 minutes, then shock in ice water and drain.

2. 2.

   Whisk together soy sauce, lime juice, vegetable broth and pepper to make a vinaigrette. Stir in the oil. Peel and finely mince the ginger, then mix with sesame seeds into the vinaigrette. Quarter the avocado, remove the pit and peel.

3. 3.

   On each of four plates arrange a few cucumber slices, top with asparagus spears, place mango slices on top and finish with a piece of avocado and half‑length asparagus. Drizzle each layer with a little vinaigrette.