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Mango and carrot salad with tomatoes

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Ingredients for 2 servings:

  • 1 small mango(s), not quite ripe
  • 2 carrots
  • 12 cherry tomatoes
  • 1 tbsp, heaped walnuts, roasted
  • 1 tbsp, heaped coconut chips, roasted
  • some watercress or cress
  • 1 tbsp lime juice
  • some agave syrup
  • salt and pepper
  • 2 tbsp walnut oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the mango and carrots, cut the flesh into strips, and quarter the tomatoes. Roughly chop the walnuts. For the dressing, combine the lime juice and agave syrup with salt and pepper, then whisk in the oil. Toss the fruit and vegetables with the dressing and walnuts and season to taste. Serve sprinkled with coconut chips and cress.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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