Green salad with French dressing

Ingre­di­ents for 2 ser­vings:

For the dressing: 

• 200g diced mango
• 90 g coar­se­ly chop­ped yel­low, red or oran­ge peppers
• 1 clove of garlic
• 3 tbsp fresh­ly squeezed lemon juice
• 3 tbsp Toma­to paste
• 2 tbsp map­le syrup
• 1/2 tsp Mus­tard pow­der
• 1 teas­poon Oni­on powder
• 1/2 tsp Atlan­tic dul­se flakes

For the salad: 

• 240–320 g green let­tuce leaves
• 1/2 cucum­ber, cut into thin slices
• 3 or 4 medi­um toma­toes, thin­ly sliced
• 1 oni­on, thin­ly sliced

Pre­pa­ra­ti­on:

Puree all the ingre­di­ents for the dres­sing in a blen­der until cre­a­my. Add a litt­le more lemon juice or map­le syrup if necessary. 

Mix the ingre­di­ents for the salad even­ly in a bowl. 

Drizz­le the dres­sing over the salad and enjoy immediately. 

Bon appe­tit!

Source: Heal the Brain, The Prac­ti­ce Program

Pho­tos: Sabi­ne Menzel