Summer is nearly upon us and during this season I love to eat salads. In recent years I have become a bit bored of the same lettuce, tomato, cucumber combination. Last month I read Hugh Fernley Whittingstalls book called Vegetables. The book has inspired me to start enjoying a variety of salads. I have never put mango into a salad so I decided to try it with the dressing. The salad was so tasty and I’m sure it will be one of my favourites this summer. Below is a video and recipe for you.
What are your favourite summer salads? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Salad bowl
Ingredients for the salad
- Mango x 1 large
- Yellow pepper x 1
- Cherry tomatoes x 10 – 20
- Rocket or lettuce x 1 bag
Method for the saladPlace the mango on a sturdy cutting board.
- Place the mango on a sturdy cutting board.
- Using your non-dominant hand, stand the mango up on a cutting board.
- You will be cutting the mango downwards from the top of it.
- The fattest two edges of the mango are called the “cheeks.”
- When cutting the mango, you want to preserve as much of the cheeks as possible.
- There is a stone in the middle of the mango so you will end up with three pieces.
- Use the knife to make lengthwise and crosswise cuts in the cheeks.
- Press the back side of the mango cheek up so the flesh pokes out.
- The mango segments will stick out, almost like a hedgehog’s back, which is why this is called the “hedgehog method.”
- Trim the segments off with a small paring knife.
- Now, you can trim the segments of mango flesh off with a knife.
- Cut around the pit with a small paring knife.
- Lay the slice with the pit flat on the cutting board, then trim around the pit with the paring knife.
- Trim the flesh off the pit.
- When there is no more flesh left on the skin or the mango place in the salad bowl.
- Slice the cherry tomatoes in half and place these into the salad bowl.
- Slice the top from the yellow pepper.
- Remove the core and the stalk.
- Next slice and dice the flesh.
- Place the flesh into the mixing bowl.
- Add in the rocket or lettuce.
- Set these ingredients aside.
Equipment for the Lime and Chili Dressing
- Sharp knife
- Chopping board
- Small mixing bowl
- Teaspoon
- Stirring spoon
Ingredients for the Lime and Chili Dressing
- Olive oil x 1 – 2 tbsps
- Lime s 1/2
- Mild chili powder 1/2 tsp
- Ground cumin x 1/2 tsp
- Ground coriander x 1/2 tsp
- Ground sweet cinnamon x 1/2 tsp
- Dried oregano x 1/2 tsp
- Honey x 1 – 2 tsp
- Salt and pepper to taste
Method for the Lime and Chili Dressing
- Cut the lemon in half and and squeeze the juice into the small mixing bowl.
- Pour in the olive oil.
- Add in the mild chili powder, ground cumin, ground coriander, ground sweet cinnamon and dried oregano.
- Stir in the honey and add salt and pepper to taste.
- Mix all of these ingredients together.
- Pour the dressing over the salad and toss the ingredients together.
- Serve and enjoy.
Mango Salad with Chili and Lime Dressing was a big favourite with me. I’m the only person in this house that eats salad. It was a very easy dish to prepare and cook. The salad could be made the night before and stored in the fridge for the next day. Although I would make the dressing on the day you want to eat it. Pour it over and toss the ingredients together just before serving. Personally I think salads are always best served fresh. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 