Mango Rocket Hazelnut Salad
Ingredients
- 1 medium mango
- 2 cups rocket leaves
- 1/4 cup hazelnuts
- 8 dried apricots
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar I used jamun vinegar
- pinch salt
Instructions
- To prepare the mango, rocket, hazelnut salad, start by preparing the mango. Peel and dice the mango. Keep aside.
- Wash the rocket leaves well. Dry the leaves completely using a salad spinner or wrapping in cotton towels.
- Toast the hazelnuts for 12-15 minutes on a low flame or in a 175°C oven until aromatic and golden brown.
- Slice the dried apricots into 1 cm wide strips.
- Whisk the vinegar, oil and salt well until thick.
- Toss all the salad ingredients in a bowl along with the dressing and serve immediately.
Notes
Use any other salad greens instead of rocket.
Use cashewnuts or walnuts instead of hazelnuts, toasting them similarly before using.
Jamun Vinegar is available in Star Bazaar. You can look for it in a branch in your city, if you have the store there.