Directions

• As you well know, we prepare everything in advance, so that we can move quickly. So, we start with the salad, which we chop finely. I personally love this kind of salad, because of the crunchy leaves, but of course you can replace it with any kind of salad you want. Because we are making the salad for 2 people, divide the chopped salad on 2 large flat plates, put them aside and continue with the rest of the ingredients.
• Use a vegetable peeler to slice the carrot. Place the carrot slices over the salad. Finely chop the green onion and add it to the plate with the salad. You can also replace the green onion with red or white onion, according to your preferences.
• Next we deal with avocados. Cut it in half, remove the seed and cut it into slices. Sprinkle the avocado slices with lemon juice, add salt and pepper and then arrange the slices nicely on top of our salad. The creamy texture of the avocado will combine perfectly with the rest of the ingredients in the salad, so it is important not to remove it from the salad.
• Finally, we move on to the star of this salad: the mango. Over time, I learned to use it in various types of dishes, both sweet and salty. Giving it a slightly caramelized taste, I knew it would fit like a glove in my chicken salad. So, I peeled the mango and then cut it into slices that I sprinkled with lemon juice. In a pan, melt the butter and add the mango slices. Carefully move the pan until the mango slices are coated in butter. Add 1 tablespoon of balsamic vinegar over and mix gently. Keep on low to medium heat for 2-3 minutes, then leave the pan aside.
• The last step is to assemble all the components of this salad, ending with a simple dressing made of lemon, olive oil, salt, pepper, which we will drizzle over the salad. Sprinkle finely grated parmesan on a tasty summer salad with delicious notes of freshness.