Summer at its worst! Lived off salads, juice, tender coconut water and fruits for a good part of last week. Our backyard mango trees have given a reasonably good yield this year. Prepared both sweet mango pickle and Avakai using home grown mangoes.
A salad I prepared recently is a mango based one with iceberg lettuce, cherry tomatoes and cucumber. I used honey mustard- mayonnaise vinaigrette which is simple yet flavorful.
Wash, pat dry a head of iceberg lettuce and tear into bite sized pieces and place in a salad bowl. Add a sliced cucumber, peeled and sliced ripe mango (large), handful of cherry tomatoes, finely sliced bell pepper. For salad dressing, whisk 1 1/2 tbsps eggless mayo, 1 tbsp olive oil, crushed small garlic clove, 1 tbsp honey mustard sauce, 1/2 tbsp honey, 1/2 tbsp lemon juice, salt to taste, 1/4 tsp pepper powder. Pour this dressing over the raw vegetables and toss well. Refrigerate until use. Finish with nuts of your choice. I used toasted cashew nuts.
