Delicious Zesty Mango Salad
- Ready In:
- 13mins
- Ingredients:
- 12
- Yields:
-
1 bowl
- Serves:
- 2-3
ingredients
- 1⁄2 red beet
- 1 medium ripe mango
- 1 small iceberg lettuce
- 1⁄2 lemon
- 1⁄2 cup roasted unsalted peanuts
- 1 cup pitted black olives
- 3 -4 garlic cloves
- 2 teaspoons light olive oil
- 1 teaspoon vinegar
- 1 lemon rind
- 1⁄2 cup feta cheese
- salt and pepper
directions
- Julienne the beet root while wearing gloves to protect your skin from discolouration.
- Bring a pot of slightly salted water to a boil and add the lettuce. Leave in 2-3 minutes and then remove and place in a ready ice-bath to stop the cooking and keep the colour vivid. Core the lettuce and separate the leaves.
- Peel the mango and dice roughly into cubes. They're best when mashed and irregular. :).
- If you are using canned olives, soak in a bath of water at room temperature for 5-10 min to reduce the intensity of flavor and then cut each in half. TIP: Place the olives in a single layer on a flat counter top and press down with the underside of a plate- then use a sharp kniife to slice all in half in one go!
- In a bowl, combine olive oil and vinegar and finely chopped garlic, and toss in the beet and mango.
- Add in the olives and peanuts. Garnish with the grated lemon rind, salt, pepper and feta. Squeeze in the half lemon.
- While plating, toss the salad over a bed of the blanched lettuce, and voila!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!