Mango, carrot, tomato and piquillo pepper salad with mango vinaigrette
Spinach, carrot, tomato and piquillo peppers with chunks of mango and a mango and apple vinaigrette. Fresh and tropical.
- Prep
- 15 min
- Cook
- —
- Servings
- 2
Start cookingStep by step, with timers
Posted on Instagram on 12 October 2020 · See the post
Method
- Blend the mango with the apple cider vinegar, oil and salt
Nutrition information
Automatic estimate based on the ingredients
| Nutrient | Serving ≈ 250 g | 100 g | % IR* | Share |
|---|---|---|---|---|
| Energy | 235 kcal | 94 kcal | 12 % | |
| Fat | 14 g | 5.6 g | 20 % | |
| of which saturates | 2.1 g | 0.8 g | 11 % | |
| Carbohydrate | 27 g | 11 g | 10 % | |
| of which sugars | 22 g | 8.8 g | 24 % | |
| Fibre | 4.1 g | 1.6 g | — | |
| Protein | 2.6 g | 1 g | 5 % | |
| Salt | 1.1 g | 0.5 g | 19 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.
How it was calculated
Assumed quantities (the recipe doesn't give them):
- Salad spinach: 40 g per serving
- Carrot in thin strips (not grated): 30 g per serving
- Salt: 1 g per serving
Not counted (couldn't be estimated):
- Piquillo peppers
Photos
