This is a very simple salad that I came up with on a day I had some roasted hazelnuts left, and a ripe mango I had to use before it would be too ripe.
I also had some hazelnut oil, which I had brought back from a farm in France. Hazelnut oil should never be heated, otherwise the polyunsaturated fats would get oxidized. but it is delicious on salads or fish.
We loved the taste of this very quick and easy salad and highly recommend it.
Serves 2 – Prep. time 5 min
1 ripe mango
a few roasted hazelnuts, chopped
1/2 tbsp hazelnut oil
Peel and then grate the mango on the side for coarse grating (no fine grating).
In a bowl, mix together the mango, the hazelnuts, and the hazelnut oil.