This light and delicious salad is a perfect meal on a hot summer’s day. Balancing the sweetness of mangos with the acidity of lime, this dish has a pleasing array of contrasting smooth and crunchy textures with an added spicy kick from the chili.
For the salad:
1 large Pittman & Davis Tropical Mango
1 large red pepper
Handful of Cos lettuce leaves
2 spring onions, white parts sliced finely
1 small zucchini
1 red chili pepper, diced finely
Handful of roasted cashews (or peanuts), chopped
Fresh coriander and/or mint, chopped + a few whole leaves for garnish
For the dressing:
2-3 Tbsp. lime juice
1 Tbsp. sesame oil
1 small garlic clove, pressed
2 Tbsp. tamari (for gluten-free version) or soy sauce
1 Tbsp. maple syrup or sugar
Ground pepper, to taste
- Whisk dressing ingredients together in a small bowl and set aside.
- Using a sharp knife, julienne mango, pepper and zucchini. Tear Cos lettuce leaves roughly.
- In a large mixing bowl, mix together all salad ingredients apart from nuts.
- Mix in dressing and adjust seasonings to taste. Serve sprinkled with nuts and a few leaves of mint and/or coriander