Cabbage Salad with Mango and Avocado

Name: Cabbage Salad with Mango and Avocado - Jeana J.
Ingredients: 1/2 head of cabbage; 2 mangoes; 2 avocados; 1 red onion (optional); 1 lemon or 2 limes; 100 g feta cheese or sweet cheese; 2; 3 boiled eggs; Green lettuce leaves; 2; 3 tomatoes; Salt; Oil (preferably flavored and spicy); Peppers (optional)

Salad - Cabbage Salad with Mango and Avocado by Jeana J. - Recipia

Peruvian cabbage salad with mango and avocado is a delicious and healthy choice, perfect for any occasion. This simple yet flavorful recipe will turn your meal into a memorable culinary experience. To prepare a salad that serves 4-6 people, you will need the following ingredients: half a green cabbage, two ripe mangoes, two avocados, one red onion (optional but recommended for added flavor), the juice of one lemon (or ideally, a lime), a piece of telemea or cottage cheese, and the essential boiled eggs. Start by boiling the eggs in boiling water for about 8 minutes. Once cooked, immediately transfer them to cold water to stop the cooking process. While the eggs cool, prepare the other ingredients. Finely chop the cabbage, then sprinkle it with a little salt, letting it sit for a few minutes to release its juices. This step will make the cabbage softer and tastier. Peel the mango and cut it into cubes, then move on to the red onion. Peel and finely chop it. Finally, peel the avocado, being careful to keep the pits, as they help prevent the fruit from oxidizing. Using a fork, mash the avocado and mix it with a little oil and a generous amount of lemon juice, adding the finely chopped red onion for a delicious dressing that will enhance the salad's flavor. Once all the ingredients are prepared, squeeze the cabbage in your hands to slightly soften it and mix it with the mango cubes and pieces of telemea or cottage cheese. Pour the avocado dressing over the salad and gently mix so that the ingredients combine harmoniously. Plate the salad on a beautiful platter and decorate it with halved boiled eggs, cubes of fresh tomatoes, and possibly a few leaves of green lettuce for an even more appealing appearance. An interesting aspect of this recipe is that the avocado pits, placed in the middle of the salad, help maintain the green color of the avocado, thus preventing oxidation. Also, the salad is delicious and cold, so it is recommended to leave it in the fridge for a while before serving. You will be pleasantly surprised by how good and beautiful this salad is, and the combination of flavors will surely delight everyone. Don't hesitate to try it; it is truly worth it!