Vegetable salad

Overview

A touch of mango, a touch of lemon, a very simple and convenient vegetable salad

Tags

• cold dishes
• home cooking
• pregnant women
• old man
• summer recipes
• lunch
• dinner
• students
• bitter chrysanthemum
• cabbage
• cherry radish
• cucumber
• egg
• lemon
• mango
• olive oil
• red tomatoes
• yellow tomatoes
• black pepper
• salt

Ingredients

Steps

1. 1 Wash the prepared ingredients, dry them slightly, and cook the eggs in cold water;

   

2. 2 Arrange bitter chrysanthemum and cabbage into small slices, cut tomatoes, cherries, radishes, and cucumbers into small slices. Take a small piece of lemon peel and cut into small dices. Squeeze the juice from the lemon and set aside;

   

3. 3 Arrange bitter chrysanthemum and cabbage into small slices, cut tomatoes, cherries, radishes, and cucumbers into small slices. Take a small piece of lemon peel and cut into small dices. Squeeze the juice from the lemon and set aside;

   

4. 4 Put the eggs in a pot under cold water. After the water boils, simmer the eggs in the pot for 5 minutes;

   

5. 5 Take out the eggs and put them in cold water to cool;

   

6. 6 Peel the mango and cut it into small cubes, put it into a blender, add lemon juice and lemon zest, and beat into mango puree;

   

7. 7 Add olive oil, salt and pepper to the mango puree and mix well to form mango sauce;

   

8. 8 Peel the eggs and cut them in half;

   

9. 9 Add an appropriate amount of mango sauce to the vegetables, stir evenly, and top with eggs;

   

10. 10 Add an appropriate amount of mango sauce to the vegetables, stir evenly, and top with eggs;