Tomato and Mango Salad by @le.renard.et.les.raisins

25 min

4 servings

🍅

1 kg

Tomatoes

🌿

1 bunch

Basil

🥭

1

Mango

🧄

1 clove

Garlic

🍋

30 ml

Lime juice

🫗

100 ml

Oil

🥣

6 g

Miso paste

🌰

50 g

Flaked almonds

🌶️

1 g

Chili

🫗

10 ml

Cooking oil

🧂

5 g

Salt

  1. Wash
    • mixed tomatoes

    Wash the mixed tomatoes and cut 1 kg into irregular bite-size pieces.

  2. Place
    • mixed tomatoes
    • salt

    Place the tomato pieces in a colander and season them with 3 g of salt.

  3. Drain
    • mixed tomatoes

    Set the colander over the sink and let the tomatoes drain for 15 min.

  4. Peel
    • ripe mango
    • lime juice

    Peel and cut the ripe mango, then juice the lime.

  5. Blend
    • ripe mango
    • lime juice
    • miso paste

    Blend the mango, lime juice, miso paste, olive oil, garlic, and 1 g of salt until smooth.

  6. Heat
    • cooking oil
    • sliced almonds

    Heat the cooking oil in a small saucepan over medium heat and add the sliced almonds.

  7. Season
    • sliced almonds
    • chili pepper
    • salt

    Season the almonds with chili pepper and 1 g of salt, then toast them until golden.

  8. Arrange
    • fresh basil
    • ripe mango
    • lime juice

    Arrange the fresh basil on a large serving platter and spoon over the mango dressing.

  9. Add
    • mixed tomatoes
    • sliced almonds

    Add the drained tomatoes and scatter the toasted almonds over the salad.

Tomato and Mango Salad by @le.renard.et.les.raisins

25 min

4 servings

🍅

1 kg

Tomatoes

🌿

1 bunch

Basil

🥭

1

Mango

🧄

1 clove

Garlic

🍋

30 ml

Lime juice

🫗

100 ml

Oil

🥣

6 g

Miso paste

🌰

50 g

Flaked almonds

🌶️

1 g

Chili

🫗

10 ml

Cooking oil

🧂

5 g

Salt

Preparation Steps

  1. Step 1/9

    Wash the mixed tomatoes and cut 1 kg into irregular bite-size pieces.

    🍅mixed tomatoes
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Place the tomato pieces in a colander and season them with 3 g of salt.

    🍅mixed tomatoes
    🧂salt
    🧺colander

  3. Step 3/9

    Set the colander over the sink and let the tomatoes drain for 15 min.

    🍅mixed tomatoes
    🧺colander

  4. Step 4/9

    Peel and cut the ripe mango, then juice the lime.

    🥭ripe mango
    🍋lime juice
    🔪chef's knife
    🪵cutting board
    🍋citrus juicer

  5. Step 5/9

    Blend the mango, lime juice, miso paste, olive oil, garlic, and 1 g of salt until smooth.

    🥭ripe mango
    🍋lime juice
    🥣miso paste
    🫒olive oil
    🧄garlic
    🧂salt
    🥤blender

  6. Step 6/9

    Heat the cooking oil in a small saucepan over medium heat and add the sliced almonds.

    🫗cooking oil
    🌰sliced almonds
    🍲small saucepan
    🥄wooden spoon

  7. Step 7/9

    Season the almonds with chili pepper and 1 g of salt, then toast them until golden.

    🌰sliced almonds
    🌶️chili pepper
    🧂salt
    🍲small saucepan
    🥄wooden spoon

  8. Step 8/9

    Arrange the fresh basil on a large serving platter and spoon over the mango dressing.

    🌿fresh basil
    🥭ripe mango
    🍋lime juice
    🥣miso paste
    🫒olive oil
    🧄garlic
    🍽️large serving platter

  9. Step 9/9

    Add the drained tomatoes and scatter the toasted almonds over the salad.

    🍅mixed tomatoes
    🌰sliced almonds
    🍽️large serving platter

Composition

Ingredients

Types

Vegetables, Fruits, Condiments, Oils, Seasonings

Ingredients

Tomatoes, Basil, Mango, Garlic, Lime juice, Oil, Miso paste, Flaked almonds, Chili, Cooking oil, Salt

Notes

Tomatoes (mixed colors and sizes), Mango (ripe), Lime juice (juice of 1 lime, or juice of 1/2 lemon as alternative), Oil (oil of choice, author used olive and nigella oil), Miso paste (heaped teaspoon, white or red miso), Cooking oil (for toasting the almonds, amount not given), Salt (fine salt, amount not given)

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Dairy-free, Egg-free

Calories

262 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 24g, Dietary fiber: 6g, Total fat: 18g, Saturated fat: 2.5g, Sugars: 16g

Nutritional Information

Minerals

Potassium: 493mg, Magnesium: 57mg, Calcium: 68mg, Iron: 1.6mg, Sodium: 389mg

Vitamins

Vitamin C: 41mg, Vitamin A: 101µg RAE, Vitamin E: 3.6mg, Vitamin K: 31µg, Folate: 59µg

Preparation

Time Information

Preparation

20 minutes

Cooking

5 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

colander, chef's knife, cutting board, blender, small saucepan, wooden spoon, large serving platter, citrus juicer

Appliances

Stove

Type

Type

Type Of Dish

Salad, Side Dish, Starter

Occasions

Lunch, Dinner, Summer meal, Picnic

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Mediterranean, French

Geographic

France, Europe

Various

Aspect

Texture

Juicy, Tender, Crunchy, Silky

Flavors

Sweet, Tangy, Savory, Nutty, Spicy, Umami, Fresh

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Serve within 2 hours,Do not leave in direct sunlight), fridge : 1440 min (Store in an airtight container,Keep the almonds separate to preserve crunch), freezer : (Freezing is not recommended because tomatoes and basil lose their texture)