Sunday, March 30, 2014

Mango cashew salad

This is a succulent, fresh salad to serve as a compliment to chicken or fish.
a bounty of ripe mangoes

Mango cashew salad

1 large, ripe mango, peeled and cut into small pieces
1 small apple, preferably a tart variety, washed, cored and cut into small pieces
2 green onions finely minced
1 orange, peeled and sectioned
1/3 cup whole cashews
zest of one orange
juice of one orange
1/4 cup olive oil
3 tbs. honey
cracked black pepper
pinch of salt

Combine the prepared fruit, zest and cashews in a medium bowl. Set aside. Whisk together the remaining ingredients and pour over the fruit mixture, tossing well. Cover and refrigerate for an hour before serving. Wonderful served on a bed of tender greens, as a side to chicken or fish, although wonderful as a side to a rare steak.

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