Vegetable Salad

Name: Vegetable Salad
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Bitter chrysanthemum; Some Red tomatoes; Some Yellow tomato; Some Cherry radish; Some Cucumber; Some cabbage; Some egg; 1/2 Mango; Some lemon; Some olive oil; Some salt; Some Black pepper

by Xiao girl

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

A light mango scent, a light lemon scent, a simple and convenient vegetable salad"

Vegetable Salad

1. Wash the prepared ingredients, let them dry, and cook the eggs in a pot under cold water;

2. Arrange bitter chrysanthemum and cabbage into small slices, cut tomatoes, cherry radishes, and cucumber into small slices, take a small piece of lemon zest, cut into small pieces, squeeze lemon juice and set aside;

3. Arrange bitter chrysanthemum and cabbage into small slices, cut tomatoes, cherry radishes, and cucumber into small slices, take a small piece of lemon zest, cut into small pieces, squeeze lemon juice and set aside;

4. Eggs in a pot under cold water, after the water is boiled, simmer the eggs in the pot for 5 minutes;

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

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

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

8. Shell the eggs and cut in half;

9. Add the appropriate amount of mango sauce to the vegetables and mix well, then put the egg on top;

10. Add the appropriate amount of mango sauce to the vegetables and mix well, then put the egg on top;

Tips:
1. You can put the vegetables you like;

2. Adding lemon juice to the mango can prevent oxidation and maintain the color;

3. The cherry radish should be cut as thin as possible, the taste is easier to enter, and there will be no bitterness of the radish;

4. While adding the mango sauce, stir the vegetables and mix well. The sauce can be added more or less according to your taste.