Mango Basil Salad with Avocado and Mozzarella

PREP TIME: 20 MIN, ACTIVE
SERVING SIZE: 3 PEOPLE

This is a perfect summer salad, when all the ingredients can be easily found ripe and fresh. The fusion of rich and sweet mangoes with fresh avocados and soft buffalo mozzarella is amazing on the palate. Seasoned with aged balsamic vinegar, olive oil, black pepper and sesame seeds it becomes a great refreshing summer treat for any occasion.

Ingredients

  • 1 ripe mango
  • mix of spinach, arugula and baby beet leaves
  • 1 large ball of soft buffalo mozzarella (sliced)
  • handful of fresh basil leaves
  • 4 small cucumbers
  • good quality extra virgin olive oil
  • balsamic vinegar (thicker variety)
  • 1 Tbsp sesame seeds
  • black pepper

Preparation

To prepare the mango, use long, sharp knife. Cut it lengthwise close to the seed. Do the same cut on the other side. Make light cross-cuts on each of two halves. Be careful not to cut through mango skin. Hold mango half with both hands and thumb on top, push the skin outward, so that the pulp is lifted and looks like a "hedgehog". Cut mango cubes at base of the cross-cuts. Cut remaining fruit of the pit.

Rinse salad leaves with cold water and put on a paper towel for a few minutes to dry. Then arrange salad greens on the plates. Put round cucumber slices on top of the greens. Then layer a slice of mozzarella, basil leaf and a few mango cubes, another slice of mozzarella, basil leaf and a few more mango cubes. Sprinkle with sesame seeds and freshly ground black pepper. Drizzle with olive oil and balsamic vinegar.

Enjoy right away!