My dad was in India recently and was invited to stay with a friend at his mango plantation. June/July is mango season in India, so you can imagine the varieties available. He was sweet enough to bring back 10 kilos (yes you read that right!) of mangoes for us and we’ve been feasting on these beauties. I had to find ways to finish the mangoes before they become overripe and go off, so here’s a quick salad recipe that goes well with grilled chicken or fish.
You’ll need:
- 1 medium ripe mango (peeled and diced)
- 2 cups mixed salad leaves (I used baby spinach, rocket and some purple lettuce)
- 10 roasted almonds (unsalted – chopped roughly)
You’ll need (for the dressing):
- juice of half lemon
- 1 tablespoon wholegrain mustard
- 2 tablespoons olive oil
- pinch of salt
- pinch of pepper
Method:
Whisk dressing ingredients together. Toss with salad leaves, mango and almonds. Serve immediately. Enjoy!
Sharm's Kitchen 