Mango Avocado Arugula Salad with Mango-mustard-dressing

I love salad in any way and a must every day. A day without a salad isn't a perfect day. Salads and I we just love eachother. 

I knew that today I only would have a short time for lunchtime and probably even this short time would begin belated. 

I thought ahead and took something with me - very simple - a salad and a vegetable-hummus-filled sandwich. Unless the salad is kept very simple, the dressing isn't. Well, I never eaten such a dressing. 

Anyway I did want to share this dish to you, especially the dressing. So go ahead, try it yourself and be astonished. 

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Mango-Avocado Arugula Salad with Mango-mustard- dressing

2 Person

Ingredients:

Salad:

1/2 ripe Mango

1 ripe Avocado

125 g Cherrytomatoes

100 g Arugula

0,5 Tbsp. lemonjuice

Dressing: (makes about 500 ml)

150 ml Mangopuree

1 vanilla bean

1 Tbsp. oil

5 Tbsp. white balsamic vinegar

3/4 - 1 tsp. pepper

2/3 tsp. salt

3 tsp. or 1 1/2 Tbsp. mustard

4- 6 Tbsp. water (depending on how thick you want the dressing)

Preparation:

Start with the dressing: Combine Mangopuree with the rest ingredients, remove the seeds from the vanilla bean and add as well, then mix well through (mixing is easier than by hand..). 

Wash arugula, pat dry and give in a salad bowl. Cut mango into pieces, half cherrytomatoes and give to the arugula. Half avocado, remove the stone, dizzle with oil and cut into cubes. Give to the salad bowl and pour the Mangodressing over all. 

Serve with a good slice of wholewheat bread or what ever like with ;)

Avocadocutles on a bed of salad

Can you remember when you have eating a special kind of food for your first time? I do with Avocados - but the first touch was not a really good one - not that the avocado was bad or so, no we ate mexican and made our own Guacamole and after eating it I had such heartracing that for many many years I avoided Avocados. Curiously since then I disliked it for real. 

Years after I gave the avocado another change - and tatata everything was good, still I had to get in touch with the taste of it again. . If I like avocado or not is very much depending how it is prepared. 

To tell you ahead the dish below I really do LOVE! Crunchy on the outside and soft inside and all this together with a salad. A perfect lunch or entree for dinner. 

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Avocadocutles on a bed of salad

4 Persons

Ingredients: 
2 pink grapefruits (or half a Pomelo) 
Salt and pepper 
6 tablespoons oil 
1 romaine lettuce heart 
1 radicchio 
75 g field salad 
200 g light vegan cream (such as soycream or selfmade cashewcream), spiced up
4 tablespoons sweet and sour asian sauce
100 g Panko breadcrumbs
water, salt
2-3 tbsp. nutrional yeast
5-7 tbsp. flour
2 ripe avocados 
3 tablespoons lemon juice 

Preparation:
Peel the grapefruit and remove the fleshs from the white skins. Cut fleshs into slices - collect the juice! Season the juice with salt and pepper, add 2 tbsp.oil and wisk well.
Clean, wash and drain salads, cut the romaine lettuce cut into strips, pluck radicchio into pieces. When cleaned mix with the grapefruit vinaigrette.

For the creamy dressing take the soy or cashewcream and stir in the asiansauce, season with salt and pepper.

For the breading pour some water in a deep dish, add some salt and about 2-3 tbsp. nutritional yeast. Wisk till smooth, then add the flour about 5 -7 tbsp.and wisk again. The breading should be plump. In another dish give the breadcrumbs. 

Now halve the avocados lengthwise and remove the core. Solve flesh from the shell and cut each half into 3 columns. Drizzle with lemon juice and season with salt and pepper. Dip the avocado columns first in the wet flour mixture, then into the panko breadcrumbs. Lightly press the breading to the avocados.  

Heat 3 tablespoons oil in a large skillet and fry avocado columns around until golden brown on both sides over medium heat. Then drain on a kitchen paper. 

Distribute salad on four plates. Arrange the grapefruit-slices and the avocadocutles on top and dizzle over some of the asian-mixture-sauce.