Although it is not, regrettably, high mango season where I live – I just couldn’t resist some particularly tantalizing ruby red beauties in the grocery last week. Here, we are starting to dread the summer heat – while hanging on to every last shred of cool weather (and the winds they bring). I thought a nice, refreshing salad was just the thing to combat those spring ‘I’m not ready for surface of the sun temps’ blues.
gluten-free, paleo, vegetarian, vegan
Mango Chive Salad
1 large mango (if you’ve got a big boy, or 2 smaller), skinned and chopped
3 small Persian cucumbers or 1 large English variety
1/4 c chives, snipped
1 jalapeño, seeded
1/4 c pepitas
2 Tbsp lemon juice (or more to taste)
1 clove garlic, chopped
1 Tbsp your favorite mustard (I used Dijon, but my love – grainy Maille – would also be great here)
2 tsp honey, agave or date molasses
2 Tbsp your favorite neutral oil (or neutral-ish; I used olive)
2 tsp any fruit vinegar (I used ume plum)
1 red bell pepper
Optional add-ins for bulk: Hand full simply stir-fried snow peas, 1/4 – 1/2 avocado per serving
Optional add-ins for protein: rotisserie chicken, shrimp or sesame tofu
Chop the cucumber into bite-sized pieces and add to a large bowl.
Chop and add the red pepper & half the jalapeño and add to the bowl.
Snip the chives into small bits and add.
Add half the mango (I had a big boy so I added about a cup and a half, reserving about half a cup of mango for the dressing).
Toss all and set aside.
In the carafe of your blender, add: the other 1/2 cup or so of mango, the second half of the jalapeño, garlic, pepitas, lemon juice, mustard, sweetener, oil, and vinegar. Whiz to combine. Salt to taste.
Toss the salad with the dressing and any add-ins. Whack with a sprinkle flaky salt & black pepper to finish.
Serves 2 as a big meal-sized salad; 4 if you’re adding in the proteins & bulk items
Gastography 