Nothing says summer quite like the arrival of mango season! We've created an easy-to-follow tutorial for the perfect summer salad using this juicy, seasonal fruit, with a zesty dressing to boot.
Njam Jim Dressing:
1 stalk coriander
6 x limes - juice
2 tbs vegan fish sauce (Asian grocer)
1 x green chilli
palm sugar to taste (approx ½ cup, however you can add more or less depending on your personal taste)
Salad:
1 x mango diced
1 x yellow witlof cut into bite size pieces
1 x red witlof cut into bite size pieces
1 cup julienne cut green papaya
1 x avocado diced
2 cups mixed leaves (you can also use Chinese cabbage for crunch)
200g firm tofu diced
3 x fine julienne cut kaffir lime leaves
½ cup raw cashew nuts
Garnish:
2 tbs hemp seeds
1 tbs toasted coconut flakes
Method:
1. Roughly chop all ingredients for the Njam Jim Dressing, and put into blender and blend well then put to the side
2. For the salad, cut your mango and avocado and put to the side to add later
3. Take remaining salad ingredients chop into bite sized pieces then place in a large mixing bowl, add cashew nuts, dressing and mix well.
4. Add in your chopped mango and avocado then toss lightly so these remain firm and hold their shape
5. Plate up your salad in a pretty salad bowl or on a large serving platter then garnish with hemp seeds and coconut flakes