|This salad is so refreshing, so easy and sure to be a hit at your next BBQ.|
At the recent Pirate party our Mum Val turned up with the most amazing salad I have had in a long time. It was so refreshing and full of my favourite ingredients such as mango, avocado, coriander and lime. Mum doesn’t usually bother with fussy and complicated food and she said that this was really easy. Her only problem was she couldn’t find the “Thai fish sauce” at her local supermarket.
She said she found the recipe it in an old magazine and thought it sounded nice.
The following day I attempted to re-create it, a quick phone call to get the recipe ended up being a list of ingredients without quantities. No problem, I like to do it my way anyway!
The quantities are my version and as always “taste, taste, taste” to adapt it to suit. I do like things quite tart and zesty so you may want to cut back on the acid.
What you need
I 120g bag salad greens, mescalin, rocket or baby spinach
1 firm mango
1 firm avocado
50mls vegetable oil
2 teaspoons of sesame oil
2 teaspoons sweet chili sauce
50mls lime juice
( I had a drama here because the bloody limes had no juice! I managed to get a minimal amount out of them and a bit of flesh but substituted it with regular white vinegar)
1 teaspoon Asian fish sauce
(Mum couldn’t find it and I actually forgot it so I am going to say you actually don’t need it but I have added it just in case you want to give it ago. The fish sauce will be the salt element. Despite loving salty food I don’t think it’s needed)
A hand full of chopped coriander
A hand full of chopped mint
Lay the mango and avocado on a bed of salad greens, mix all the dressing ingredients together and shake well. Drizzle over the salad and serve with a couple of wedges of lime.
Simple but perfect
|Mango and Avocado salad|
I used any additional dressing the following evening and made a basic lettuce, tomato and avocado salad, once again it was perfect especially served with a tasty scotch fillet steak.