Mango Ricotta Salad

ricotta salad for 2 servings made with 200g of Mango Flesh. Provides the amounts of required ingredients and instructions for adjusting texture and consistency.

15 min · 2 servings

Ingredients

mango, 200 g romaine, 100 g ricotta, 100 g Olive Oil, 1 tbsp Lemon Juice, 1 tbsp salt, 0.1 tsp

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Wash mango in running water and prepare 200g of Fruit flesh Skin or peel and seeds, which are not eaten, and the hard core removed. Cut into bite-sized pieces.
Wash romaine, remove excess water, and cut into bite-sized pieces.
Mix Olive Oil, Lemon Juice, and salt to make the dressing.
Spread romaine on a plate and evenly distribute Fruit and ricotta on top.
Pour the dressing just before eating. Lightly mix so as not to mash cheese.

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