It's the back-to-school detox recipe to take everywhere to enjoy the last rays of sunshine. With sure values: avocado , mango and cucumbers, it's impossible not to succumb.
For 4 people.
PREPARATION:
Start by preparing the sauce . To do this, peel and roughly cut the mango into cubes. Zest and juice the lemon . Place all the ingredients in a blender. Mix thoroughly and reserve everything in a bowl.
Wash and cut the cucumber in half lengthwise. Core it with a teaspoon then cut it into 1cmx1cm cubes. Place the cubes obtained in a colander and sprinkle with salt to let it drain.
Peel and pit the avocados before cutting them into 1cmx1cm cubes. Drizzle them with a squeeze of lemon juice to prevent them from darkening. Do the same with the second mango .
Squeeze the second lemon . In a salad bowl, place the avocado , mango and cucumber cubes , drizzle with olive oil and lemon juice . Sprinkle with fleur de sel then mix.
In 4 nice plates, place a comma of the mango sauce and add with a spoon the cubes of cucumber , mango and avocado . Sprinkle with Espelette pepper and garnish with the mint leaves and pretty edible flowers .
Also discover the recipe for La Lorraine sea bream tartare and how to make a walnut tzatziki .
