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This light yet intense salad is bursting with fresh summer flavors and interesting textures. It is sure to impress your guests at a dinner party or Saturday afternoon picnic.

Mango, Jicama, Pumpkin Seed and Fresh Herb Salad (page 154)

Ingredients

2 cups sliced peeled jicama
1 cup sliced peeled mango
1⁄2 cup raw pumpkin seeds
2 tbsp freshly squeezed lime juice
2 tbsp cold-pressed (extra virgin) olive oil
1⁄4 cup chopped parsley leaves
1⁄4 cup chopped cilantro leaves 60 mL
1⁄4 cup chopped basil leaves 60 mL
Pinch fine sea salt

Preparation

1. In a serving bowl, toss jicama, mango, pumpkin seeds, lime juice and olive oil until evenly coated. Set aside to macerate for 15 minutes. Add parsley, cilantro, basil and salt and toss gently. Serve immediately or cover and refrigerate for up to 3 days.

Makes 2 main-course or 4 side salads.

Variation

Substitute the jicama with 1 cup (250 mL) thinly sliced apple, 1 cup (250 mL) thinly sliced pear and 2 tbsp (30 mL) sesame seeds.

Tips

To peel and chop a mango, cut a small slice from the top and bottom of the fruit to make flat ends. Using a vegetable peeler, carefully peel away the skin. Stand mango upright on a cutting board. Using a chef’s knife, run the blade through the flesh, taking approximately three slices from each of the four sides. When you are close to the stone, use a paring knife to remove any remaining flesh from around the middle.

Pumpkin seeds provide an impressive array of nutrients. They contain healthy poly- and monounsaturated fats, protein, fiber, iron, magnesium, potassium, zinc, manganese, thiamine (vitamin B1) and vitamin E — not bad for the seeds of a common squash.

*Excerpted from Eat Raw, Eat Well by Douglas McNish © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.*

Photo credit: Colin Erricson/www.robertrose.ca

Asian spices paired with cool, refreshing mango – this fabulous salad by Laura Klein found on www.OrganicAuthority.com is a delightful summer dish!

Spicy Asian Mango Salad

Ingredients

Salad

1 red and yellow bell pepper, stem, seeds, veins removed julienned
2 carrots, peeled and julienned
1/2 head of green cabbage
1/2 head of purple cabbage
1/4 cup fresh cilantro leaves, packed
1/4 cup fresh mint leaves, packed
2- 3 green onions, green parts sliced thin for garnish
1/2 mango peeled and sliced
2 tablespoons chopped toasted peanuts for garnish

Spicy Citrus Vinaigrette

1 small orange
1 lime
2 tablespoons of sesame oil
2 tablespoons of rice vinegar
1 1/2 tablespoons of grated fresh ginger
1 garlic cloves
1 teaspoon of red-pepper flakes
1/4 teaspoon coarse salt
Watch the Spicy Asian Salad video

Preparation

Zest and juice the lime and the orange and put into medium bowl. Add the remaining ingredients and whisk until combined. Adjust seasoning if necessary.

In a large bowl toss: bell peppers, carrots, cabbage, cilantro, mint and green onions with vinaigrette. Put salad into a large serving bowl and neatly lay cut mango across the top of the salad. Sprinkle salad with chopped peanuts and serve.