Yesterday I shared my kick-ass Deviled Eggs recipe. Today, it’s a bright, simple, bold salad that’s perfect for springtime. Or any meal at any time of year. You start by making the dressing… and you only need two ingredients.
Oh, and did I mention this dish’s name? It’s MANGO, VEGGIE, AND PALM SALAD. It’s inspired by a recipe I saw in a cookbook when I was visiting the bay area, but now I can’t remember which cookbook. If you happen to know my sister-in-law Alexis, ask her! I beefed up the number of veggies, adding three more. You can’t go wrong with more veggies!
Any, back to the recipe. Whisk the juice of three limes together with four teaspoons Dijon mustard. There. Dressing done!
I mixed the dressing at the bottom of a big bowl, and then I added the rest of the ingredients to that bowl. Less dishes to clean that way!
Next comes the mango. I used three ataulfo mangoes, which are a little smaller than regular mangoes, but equally as delicious. I cut off the two big cheeks, scored them, and then scooped out the flesh from the rind – just like I do with avocado.
If you can’t find ataulfo mangoes, just use whatever mangoes you can find. If they’re regular-sized or on the large side, you may only need one or two.
Next up: Hearts of palm. I love this ingredient, common in parts of Central and South America. Just like the name implies, it comes from a palm tree. It’s the center core of the trunk of certain types of palm trees, and it’s harvested when the tree is still quite young.
You usually find it jarred or canned, and it’s tender and smooth, and reminds me of artichoke hearts (although with a milder taste). I chopped up one 14.5-ounce can, and tossed it in the bowl.
Then I added veggies:
- 1/2 small red onion, sliced as thinly as possible
- 1/2 cucumber, chopped (and seeds scraped out)
- 2 carrots, julienned (I have a tool that does this easily, if you don’t have one, just chop them into small pieces)
- 3 radishes, sliced
And that’s pretty much it, folks. Toss it all together with the dressing. You can do this hours before, to let the flavors mix and mingle. I actually let this sit in the fridge overnight.
To serve, line a bowl or plate with a few pieces of bibb lettuce, and pile on the salad! (You don’t want to mix the lettuce into the salad beforehand, because the lettuce will wilt and get soggy.)
The mango adds a tropical kick, and the radish provides a little spicy kick. And it gets better the longer it marinates!
I’m adding this to my Recipes page right now. There’s dozens of other healthy recipes there. I love building up my healthy recipe repertoire!
Keep it up, David!