Kitchen Chemistry

🥭 Introduction A refreshing and colorful salad that blends the creamy richness of avocado with the tropical sweetness of mango. Cherry tomatoes add a juicy bite, while coriander and a lemon-olive oil dressing bring brightness and balance. Ideal as a light starter or a vibrant side dish. 📋 Ingredients 1 large mango 1 ripe avocado 100 g cherry tomatoes A handful of fresh coriander 1 tsp lemon juice 2 tbsp olive oil Salt and pepper to taste 🔪 Preparation Steps Prepare the produce: Peel the mango and cut it into ½-inch cubes. Scoop out the avocado and cut it into ½-inch cubes. Halve the cherry tomatoes. Finely chop the coriander. Combine the salad: Add mango, avocado, and cherry tomatoes to a mixing bowl. Sprinkle chopped coriander over the top. Dress and toss: Add salt and lemon juice. Pour in olive oil and toss gently to coat. Grind fresh pepper over the salad and toss again. Chill and serve: Refrigerate for 15–20 minutes before serving for the best flavor and texture.

🥗 Introduction This vibrant salad combines the hearty texture of pasta with the freshness of Mediterranean vegetables, herbs, and feta cheese. Balanced with protein and dressed in a zesty lemon-oregano vinaigrette, it’s a wholesome dish that serves 4 people—perfect for family meals or light entertaining. 📋 Ingredients For the Salad: Penne or spiralli pasta – 150 g Feta cheese – 100 g Red or yellow bell pepper – 1 no. Cherry tomatoes – 100 g Green Kalamata olives – 15 nos. Fresh parsley – handful Fresh dill – handful Red onion – 1 no. For the Dressing: Juice from half a lemon Olive oil – 2 to 3 tbsp Oregano – 1 tsp Salt and pepper – to taste 🔪 Preparation Steps Prep the vegetables: Thinly slice the red onion. Crumble the feta cheese. Slice the bell pepper into small pieces. Halve the cherry tomatoes and olives. Finely chop parsley and dill. Cook the pasta: Boil pasta in salted water until al dente. Remove 2–3 minutes before the packet’s suggested cooking time. Drain and cool. Combi...