Tasty Tuesday … Sunshine on your Plate Salad

12 comments
Cooking, Photography, Tasty Tuesday ..., Vegan Dishes, Vegetarian Cooking

If you’re tired of the grey winter weather, add some tropical sunshine to your plate with this super simple salad! The only requirement is, for you to chop a few ingredients, sprinkle them with a tiny bit of coconut or brown sugar, lemon juice and grated coconut.

This salad really awakens one’s tastebuds. Silky sweet mango cubes, sweet tart minced red bell pepper, crisp cool cucumber slices, a hint of heat from a pinch of chile flakes, a touch of sweetness from the sugar and a crunch from the grated coconut!
This combination pairs well with just about any spicy main dish.

Last night we ate this alongside a spicy Thai curry butternut squash soup I made. It was a match made in heaven.
Tonight I am making this salad again, to complement the spicy chipotle orca beans simmering in the slow cooker.
Yum!

The most important part of this salad is using quality mangos and vegetables. It will make all the difference. My local grocer had some beautiful champagne mangos on sale. For the cucumbers, I recommend either small cocktail, persian or hothouse  cucumbers. They are crisp and don’t have too many seeds, plus the peel is thin enough to be eaten.

Here is the recipe:

  • 1 1/2 cups of thinly sliced cucumber
  • 1 1/2 cups peeled and diced ripe mango
  • 1 small red bell pepper, seeded and minced
  • a little freshly minced chile pepper or dried chile flakes
  • 2 teaspoons coconut or brown sugar
  • juice of 1 lemon
  • 2 to 3 tablespoons of dried, unsweetened grated coconut
  • chopped cilantro or fresh mint, if you have it

Combine all the ingredients in a bowl and gently mix.
Cover and chill for a half hour or so.
Serve cold or let it come to room temperature.

 

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My passions in life are vegetarian cooking, gardening, photography, writing, good books, traveling and nature. Thanks for stopping by, Sabine

12 thoughts on “Tasty Tuesday … Sunshine on your Plate Salad”

  1. I made it last night. Mine was a little light on mangos because only one of the the ones I had was ripe. YUM!!! There was some left over and tonight we are having it on spinach as a green salad. Thanks for the recipe and the inspiration!

    Liked by 1 person

    • Glad you like it! I’ll have to try it on a bed of greens too! We ate it three times one week, and I will keep making it regularly.
      Thanks for always visiting and for your feedback! 😊

      Like

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