Mango Salad

Succulent ripe mangos are the taste of summer and maybe it’s why mangos are called the king of fruits. I recently met a women whose two daughters studied ballet. She shared several recipes with me to explain how she feed her girls nourishing meals to give them energy, yet kept their physique lean. The mango salad was her girls’ favourite and sadly the only dish I remember from her telling. It’s a fresh, light side of contrasts: juicy sweetness and peppery flavour with a bit of crunch.

Health benefits:

·       Mangoes contain antioxidants, fibre and vitamin C.

·       They fight cancer, alkalise the body, aid in weight loss, regulate diabetes, help digestion, clean your skin and make the perfect snack.

MANGO SALAD

PB, V

1 red onion, sliced

handful of rocket/arugula

1 mango, chilled

handful of macadamia nuts

1 lime, zest and juice

olive oil

Add sliced red onion rings to a bowl and cover with water to soak for 20 minutes to remove the ‘bite’. Add a layer of rocket/arugula to the platter. Cut two lobes of mango flesh either side of the seed and cut fine slices through the flesh width-ways without cutting the skin. Scoop the flesh out of the skin with a spoon and place on the rocket. Drain the red onion rings and add them along with the roughly chopped macadamia nuts. Grate lime zest over the salad and squeeze on a few drops of lime juice and good olive oil.