To make it incredibly delicious, the mixed salad should be as diverse as possible — spinach, frisée, romaine at the very least. The mango can be either very ripe or slightly green, a bit of crunch won’t hurt in this case.
- mixed salad (lettuce/romaine, spinach, pak choi, arugula, beet greens, chicory, frisée, corn salad, radicchio — your choice)
- chives or 2-4 green onion stalks
- 1 mango
- juice of 1 lemon
- olive oil
- hemp seeds (optional)
Wash and dry the salad greens, then place them in a bowl. Tear larger leaves in half by hand. Cut the chives in half and add them to the mixed salad. In a small jar, mix olive oil, lemon juice, and a pinch of salt. Stir well until you get a thick, uniform dressing. Add it to the salad and toss to combine.
Peel half a mango (or 1 small one). Add it to the salad. Gently mix everything again and sprinkle with hemp seeds (optional).
Wash and dry the salad greens, then place them in a bowl. Tear larger leaves in half by hand. Cut the chives in half and add them to the mixed salad. In a small jar, mix olive oil, lemon juice, and a pinch of salt. Stir well until you get a thick, uniform dressing. Add it to the salad and toss to combine.
Peel half a mango (or 1 small one). Add it to the salad. Gently mix everything again and sprinkle with hemp seeds (optional).
