Yummy Thai Mango Salad

Hi!  This is Michelle’s friend Jenny.  I will be posting various anti-cancer recipes to help support her in her fight.  This is a recipe for a delicious salad I made Brian and Michelle last night, that I believe was very much enjoyed. I will be posting more recipes soon, but wanted to get this online, because when you try this recipe, you will want to eat it every day, too.  Tell Michelle you love her with pretty colored plant foods!   Love Jenny

Thai Mango Salad Recipe

Ingredients:

Servings: Brian and Michelle (and Des loves mangoes, too)

Servings Size

• 2 limes
• 1 tablespoon fish sauce or ½ tablespoon of soy sauce + ½ tablespoon of water
• 1 tablespoon sugar
• 2 tablespoons peanut (I used olive oil)
• 1 shallot (minced)
• 2 ripe but firm mangoes
• 1 red bell pepper
• 1 medium cucumber (seeded and thinly sliced) – Michelle loves cucumbers!
• 2 green onions (thinly sliced)
• 1/2 cup fresh cilantro leaves
• 1/4 cup chopped peanuts
• 1 red Thai pepper or serrano pepper (seeded and minced – for Brian)
• 1 head of butter lettuce or mixed baby lettuces

Directions:

Prep Time: 15-45 mins (depending on chopping skills  : )

Total Time: same as prep time

1. Zest peel from 1 lime and place in a measuring cup along with 1/4 cup of lime juice.
2. Whisk in fish sauce, sugar until sugar is dissolved.
3. Gradually whisk in oil until blended.
4. Add shallot, mix well.
5. Set dressing aside.
6. Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienne, or use coarse grater) and place in a large bowl.
7. Seed sweet pepper, cut into very thin strips and add to mangoes.
8. Add cucumber, green onions and cilantro. Toss gently until combined.
9. Sprinkle with nuts.
10. Serve Thai pepper on the side for Brian.  See Michelle’s food preferences if you forgot about the dislike for spicy foods.
11. Provide dressing on the side (to be tossed in just before eating.)

Note: This is delicious served on a bed of butter lettuce or mixed baby greens