Vegetable salad

Vegetable salad

Introduction:

"Light mango, light lemon, very simple and convenient vegetable salad"

Production steps:

Step 1: wash the prepared materials, dry them slightly, and boil the eggs in cold water;

Step 2: put the chrysanthemum and cabbage into small pieces, cut the tomato, Cherry Radish and cucumber into small pieces, take a small piece of lemon peel, cut it into small pieces, squeeze the juice of lemon and set aside;

Step 3: put the chrysanthemum and cabbage into small pieces, cut the tomato, Cherry Radish and cucumber into small pieces, take a small piece of lemon peel, cut it into small pieces, squeeze the juice of lemon and set aside;

Step 4: put the eggs in the pot with cold water, bring the water to a boil, and simmer the eggs in the pot for 5 minutes;

Step 5: take out the eggs and cool them in cold water;

Step 6: peel mango and cut into small cubes, put into blender, add lemon juice and lemon peel, beat into mango puree;

Step 7: add olive oil, salt and pepper into mango puree and stir to form mango sauce;

Step 8: shell the egg and cut it in half;

Step 9: add appropriate amount of mango sauce to vegetables, stir well, and then put eggs on it;

Step 10: add appropriate amount of mango sauce to vegetables, stir well, and then put eggs on it;

Materials required:

Kuju: moderate amount

Red tomato: right amount

Yellow tomato: right amount

Cherry Radish: right amount

Cucumber: moderate

Cabbage: moderate

Eggs: right amount

Mango: half

Lemon: moderate

Olive oil: right amount

Salt: right amount

Black pepper: moderate

Note: 1. You can put your favorite vegetables; 2. Adding lemon juice to mango can prevent oxidation and keep color; 3. Cherry Radish should be cut as thin as possible, and the taste is easy to enter, and there will be no bitter feeling of radish; 4. Stir vegetables with mango sauce, and mix well. The sauce can be added more or less according to your taste.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: Fruity