๐™ˆ๐˜ผ๐™‰๐™‚๐™Š & ๐˜ผ๐™๐™๐™‚๐™๐™‡๐˜ผ ๐™Ž๐˜ผ๐™‡๐˜ผ๐˜ฟ

 

๐™ˆ๐˜ผ๐™‰๐™‚๐™Š & ๐˜ผ๐™๐™๐™‚๐™๐™‡๐˜ผ ๐™Ž๐˜ผ๐™‡๐˜ผ๐˜ฟ

๐™ˆ๐˜ผ๐™‰๐™‚๐™Š & ๐˜ผ๐™๐™๐™‚๐™๐™‡๐˜ผ ๐™Ž๐˜ผ๐™‡๐˜ผ๐˜ฟ

yield: 4 servings
๐˜๐˜ฏ๐˜จ๐˜ณ๐˜ฆ๐˜ฅ๐˜ช๐˜ฆ๐˜ฏ๐˜ต๐˜ด:
• 2 ripe mangoes, diced
• 2 cucumbers, sliced
• 3 cups arugula
• 1/4 cup toasted pine nuts
• Juice of 2 limes
• 2 tablespoons honey
• 1/4 cup extra virgin olive oil
• Fresh cilantro leaves for garnish (optional)
• Salt and pepper to taste
๐˜—๐˜ณ๐˜ฐ๐˜ค๐˜ฆ๐˜ฅ๐˜ถ๐˜ณ๐˜ฆ:
1. In a small mixing bowl, whisk together the lime juice, honey, and olive oil. Season with salt and pepper, then set aside.
2. In a large bowl, combine the arugula, sliced cucumbers and mangoes. Drizzle the honey lime dressing over the salad and toss gently to combine. Top with the toasted pine nuts.
3. Serve immediately & Enjoy!
๐˜›๐˜ข๐˜จ ๐˜บ๐˜ฐ๐˜ถ๐˜ณ ๐˜ง๐˜ณ๐˜ช๐˜ฆ๐˜ฏ๐˜ฅ๐˜ด.
๐˜“๐˜ช๐˜ฌ๐˜ฆ, ๐˜š๐˜ฉ๐˜ข๐˜ณ๐˜ฆ & ๐˜๐˜ฐ๐˜ญ๐˜ญ๐˜ฐ๐˜ธ ๐˜ง๐˜ฐ๐˜ณ ๐˜ฎ๐˜ฐ๐˜ณ๐˜ฆ.
๐™ˆ๐˜ผ๐™‰๐™‚๐™Š & ๐˜ผ๐™๐™๐™‚๐™๐™‡๐˜ผ ๐™Ž๐˜ผ๐™‡๐˜ผ๐˜ฟ  ๐™ˆ๐˜ผ๐™‰๐™‚๐™Š & ๐˜ผ๐™๐™๐™‚๐™๐™‡๐˜ผ ๐™Ž๐˜ผ๐™‡๐˜ผ๐˜ฟ Reviewed by chef simo on March 14, 2026 Rating: 5

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