Mango, Goat Cheese, and Watercress Salad
A colorful and fresh salad combining the sweetness of mango, the crunch of cashews, the creaminess of goat cheese, and the peppery lightness of watercress, enhanced by hard-boiled eggs and a touch of dried oregano.
🛒 Ingredients
4 servings
- 2 ripe mangoes, peeled and cubed
- 7 oz fresh goat cheese
- 5.3 oz cashews
- 7 oz watercress
- 9 oz cherry tomatoes
- 4 hard-boiled eggs
- 2 tsp dried oregano
- 3 tbsp olive oil
- 1 tbsp white vinegar
- Salt and pepper to taste
Watch the original video
Watch on TikTokDirections
- 1
Boil the eggs for 10 minutes, then cool and peel them.
- 2
Wash and dry the watercress, then place it in a salad bowl.
- 3
Add the cubed mango, halved cherry tomatoes, and cashews.
- 4
Crumble the goat cheese over the salad.
- 5
Cut the hard-boiled eggs into quarters and arrange them on top.
- 6
Sprinkle with dried oregano.
- 7
Whisk together the olive oil, vinegar, salt, and pepper, then pour the dressing over the salad and toss well.
💡 Chef's Tip
Prepare the ingredients in advance and assemble at the last moment to keep the watercress crisp. You can replace the white vinegar with balsamic vinegar for more flavor.
