Dina’s Mango Salad
is a delicious side dish, especially when served with Honey Almond Crusted Salmon. It also pairs well with BBQ and Asian food. Mango salad is as healthy as it is beautiful.
Ingredients
2 or 3 Ripe Mangoes
1/2 Chopped Red Chili
2 Table Spoons Olive Oil
Salt and Pepper
1 Table Spoon Chopped Coriander or Cilantro
1/2 Diced Red Onion
Juice and Zest of 1/2 Lime
2 to 3 Cups Rocket or Arugula (optional)
Couscous or Rice (optional)
Chop 1/2 of a red chili, put it in your serving bowl, add 2 table spoons of olive oil, and mix. Then add in 1/2 of a diced red onion, and the equivalent of 1 table spoon chopped coriander or cilantro. Slice the mango as shown in the picture above, add it to the bowl, and toss the salad to mix all the yummy flavors together. Add salt and pepper to taste.
For your convenience, this salad can be made ahead of time and refrigerated.
Dina took the original recipe and made it her own by adding in a rice and a leafy vegetable. To the original recipe mix in some clean and dried rocket or arugula. Stop there if you want or add 1/2 to 1 cup cooked, and cooled couscous or rice. Mix the couscous or rice in shortly before you are ready to serve the salad or it might soak up too much of the mango juice, making the salad dry. Mixing in couscous or rice adds a great textural element and turns the salad into a hearty side dish.
If you would like to add in a heart healthy fat, try some avocado. Avocados are being called one of the super foods, so they will adds both color and nutrition to the mango salad. Just cut the avocado into cubes and add them to the salad. I’m getting hungry just thinking about this salad.
Enjoy and Be Well!
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