Two different dressings for salad

Mango-tomato dressing

Ingre­di­ents:

• 1 man­go
• 1 oran­ge
• 1/2 lemon
• 1/4 pep­pe­ro­ni
• 1 handful of cock­tail tomatoes
• 1 spring onion
• 1/2 bunch of leaf coriander
• sea-salt and pep­per

Pre­pa­ra­ti­on:

Cut the man­go, spring oni­on and pep­pers into small pie­ces. Squeeze the oran­ge and lemon and place in a kit­chen blen­der with the remai­ning ingre­di­ents. If you don’t like cori­an­der lea­ves in a salad, you can use basil or pars­ley ins­tead.
This frui­ty dres­sing also tas­tes good as a dip for raw vege­ta­bles or for stea­m­ed or baked baked potatoes.

Orange-herb dressing

Ingre­di­ents:

• 2 oran­ges
• 1/2 lemon
• 1 clove of garlic
• Herbs such as basil, pars­ley, dill or wild herbs
• sea-salt and pep­per

Pre­pa­ra­ti­on:

Squeeze the citrus fruits and mix them tog­e­ther with the pee­led gar­lic clove and the herbs in a kit­chen blender.

This dres­sing goes well with leaf let­tuce, mixed salad and cucum­ber salad. Adding half an avo­ca­do makes it even cre­a­mier, but it is no lon­ger fat-free.

Bon appe­ti­te!