Spicy salad recipe

Ingredients

• 1 mango
• 1 kohlrabi
• 2 large handfuls baby spinach
• 1⁄2–1 fresh red chili pepper
• 1⁄2 bunch cilantro
• 1⁄2 cup dried cranberries
• 1⁄2 cob of corn, shucked
• 1⁄4 cup pine nuts

• 2 tbsp cold-pressed olive oil
• 1 tbsp lime juice
• 1 tsp orange juice
• salt
• 1 tsp agave syrup

1. To make the salad, peel the mango. Cut the flesh from the pit, and then chop it into bite-size pieces. Peel the kohlrabi and slice it into cubes, making sure they are not too small. Cut the stem end off the chili pepper, seed it, and finely chop the chili. (Be sure to wash your hands immediately afterward and avoid contact with your eyes.) Pick the cilantro leaves. Quarter the cranberries, or chop them coarsely, depending on their size. Stand the cob of corn upright on a cutting board. Working from the top downward, use a large, sharp knife to slice the kernels off the cob.
2. Carefully combine all the ingredients for the dressing in a bowl. Add all the salad ingredients and toss gently. Add the raw pine nuts or, to increase the flavor, pine nuts that you have toasted in a frying pan without using any oil.