Mango Salad with Beetroot and Avocado

Ingredients

• 50 g walnut kernels
• 3 sprigs flat-leaf parsley
• 2 mangos
• 2 Avocados
• 2 tsp lemon juice
• 2 red onions
• 300 g cooked beetroot (vacuum-packed, from the vegetable shelf)
• 4 tbsp white balsamic vinegar
• 30 ml olive oil
• Salt
• Pepper (from the grinder)

Instructions

1. 1.

   Coarsely chop the walnuts and toast them in a dry pan. Wash the parsley, shake it dry, and chop the leaves. Peel the mangos, cut the flesh from the seeds, and dice.

2. 2.

   Halve the avocados, remove the pits, loosen the flesh with a spoon, and dice. Mix with lemon juice. Peel and dice the red onions; also dice the cooked beetroot.

3. 3.

   Gently mix all prepared ingredients just before serving. Drizzle with white balsamic vinegar and olive oil, season with salt and pepper. Serve with toasted baguette slices.