Lentil salad with vanilla marinated mango

This lentil salad with vanilla marinated mango is inspired by a recipe from a Spanish cookbook. It combines vanilla marinated mango with Spanish ham as a simple starter, and it is truly a fantastic combination.

Here is the appetizer transformed into a fresh and rich lentil salad. And lentils are not to be sneezed at! When accompanied by a good dressing and juicy side dishes, they can be a real heavenly treat. At least that is the case with this lentil salad, because the vanilla-marinated mango and crispy ham turn the black beluga lentils into a true divine dish.

You can serve lentil salad with vanilla-marinated mango as a starter, as a side dish for dinner or as part of a buffet. It goes well with Spanish cuisine, such as dishes like Spanish sausage dish or paella with chicken in a dish. But the salad goes with most things, so don't hold back from putting it on the table.

Tips and variation suggestions

• You can certainly use other lentils instead of the small, black beluga lentils. However, I would not recommend red lentils, which cook out quickly.
• Instead of serrano ham, you can use other types of thin, air-dried ham.
• If you want to make the salad vegan, you can replace the ham with roasted, salted almonds.
• The salad can easily be prepared well in advance. The vanilla-marinated mangoes also benefit from being left to marinate for a long time. However, wait to mix the ingredients together until just before serving, but store them in individual boxes in the refrigerator.

TIP: Also try salads like salad with blueberries or salad with rhubarb or fennel salad with parmesan