A fresh mango tartare with creamy avocado is a perfect summer appetizer
Preparation
Mix the ingredients for the dressing well. Cut the mango and mozzarella into small cubes. Halve the avocados, remove the pit and peel and cut the flesh into small cubes as well (if desired, sprinkle with a little lime or lemon juice to prevent discolouration). Place a cooking ring on a plate and spread about a quarter of the avocado in it, pressing lightly.
Add mozzarella and mango on top and press gently as well. Remove the cooking ring and put a little arugula on top. Repeat this 3 more times. Drizzle the vegetarian mango tartare with some dressing and garnish with pine nuts.
Tip: Serve the mango and avocado tartare immediately or keep in the fridge for up to 2 hours.
Source: Leukerecepten by leukerecepten-nl.
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