One of my favorite foods is salad!  Salad can be made of anything; fruit, nuts, mixed greens, protein, cheese you name it – put it all together in just the right way and you’ve got a salad.

I absolutely love this mango salad – it’s simplicity is mind boggling especially when I think about how versatile it is.  You can have this as an appetizer, a side dish, a topping on tacos, wraps, roll-ups you name it!  I often put this on top of fish tacos and joining it up with some leftover chicken or roast beef in a lovely wrap makes a complete, flavorful and exciting meal.

I always make this in a non-ractive bowl – usually glass (or plastic if you wish) – you see if you use a metal bowl the acid in the dressing reacts to the metal in the bowl causing the dressing to become bitter.

 

 

DRESSING:

1 tbsp. Dijon mustard

salt & pepper to taste

3 tbsp. fresh lime juice – from about 2 limes

1 tbsp. extra-virgin olive oil 

SALAD:
½ red onion, thinly sliced into strips
1 red pepper, seeds removed, thinly sliced into strips
1 ripe mango (about 1lb.), peeled & seeded, thinly sliced into ½” wide strips
2 tbsp. freshly chopped cilantro, optional
2 tbsp. coarsely chopped salted, roasted peanuts or cashews, optional
Fresh cilantro for garnish, optional

 

 

        Mix the dressing ingredients and set aside
–  Place the sliced onion, pepper & mango in a non-reactive (preferably glass) bowl

 

        Pour dressing over and gently mix to cover, add chopped cilantro, if using.  Allow to sit for about a half hour before serving

 

        Serving suggestion, top with a few fresh sprigs of cilantro and chopped nuts, if using.