Tropical Mango & Roasted Red Pepper Salad
Spring has sprung!
Well partially over here in the UK because we often go through four seasons in one week. I think the Four Seasons got their name from us – ha!
Ok, enough of the dry jokes, this recipe is just what you need to transition from the warmer, heavier foods that Autumn & Winter bring, to the fresh and vibrant foods from Spring & Summer!
It’s the simplest dish to make and I love to have it with some Roasted Chicken, or a great Salmon Steak sometimes.
Although the salad itself is great, the true star is actually the dressing! Anyone I serve it to falls in love with it straight away and I don’t blame them. It’s fresh, light and can actually be used on any salad you please. I find that making my own dressing allows me to have more control over the taste and the actual ingredients that go in.
The inspiration behind the salad and the dressing came as a result of having one of my favourite options at Chop’d (a UK salad bar chain) and also my aunt showing me her special dressing recipe. So I’ve tweaked those two things a bit and the recipe below is the magic that’s come from that. I hope you enjoy!
The Perfect Spring Salad
Looking for the perfect salad to help you transition into spring? Well, look no further! With mangoes, tender salad leaves and a dressing that's a showstopper, this is all you need to feel the sun inside!
- 1 bag Baby Leaf Salad
- 1 can Sweetcorn preferrably Green Giant
- 1 Mango chopped
- 1 jar Roasted Red Peppers drained & sliced
- 1 can Black Beans rinsed & drained
- 1 Cucumber sliced/julienned
- 3 Sprigs of Mint Optional
- 1 handful Coriander/Cilantro
Mango & Chilli Dressing
- 4 tbsp Olive Oil extra virign
- 2 tbsp Freshly squeezed Lemon juice
- 2 tbsp Honey
- 1 tsp Sriracha sauce
- 2 tbsp Mango Coulis
- 1 tsp Sea Salt
- 1 tsp Black Pepper
After rinsing and draining with a colander, combine all the salad ingredients into a bowl and stir.
In a smaller bowl (perhaps a cereal bowl), whisk together the dressing ingredients.
Toss the salad and the dressing together until the salad is fully coated in the dressing. Add in the chopped mint and coriander/cilantro if you would like to and stir.
Serve and enjoy!