How I love the mango season and this wonderful mango dressing. While it's only the start, I already have been munching on so many juicy mangoes. Nothing tastes better than homegrown... and mango it is today. Just harvested a papaya too which needs a few more days to ripen and later this week we have another bunch of bananas to harvest.
Pure tropical summer bliss. Though It kinda is summer all year round, dry season definitely means fruit season. Woot Woot. Smoothies, ice creams, chia pudding, mango dressings, and delicious coconut yogurt fruit bowls.... not sure what to make next
Ingredients (serves 2)
For the mango dressing
1/2 cup mango chunks
1 tsp mustard
1 clove garlic
1 tsp turmeric powder
1 tbsp apple cider vinegar (ACV)
1 tbsp extra-virgin olive oil
Black pepper and sea salt to taste
For the salad
1/2 cup uncooked quinoa (any color), rinsed
1 cup halved cherry tomato
1 cup grated carrot
1/2 cup finely chopped spring onion
1 cup raw red beet, julienned
Directions
- Cook the quinoa according to the instructions on the package.
- In a small blender or food processor, combine all dressing ingredients. Process/blend until smooth, adding water if needed.
- Allow quinoa to cool and combine all salad ingredients a large bowl. Toss to combine and top with mango dressing.
Bon Appétit
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PICTURE(s) TAKEN WITH NIKON D5600
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