Tropical grown mango pairs with local garden vegetables for a bright, delicious and nutritious salad. I usually get inspiration from foodie magazines like Cooking Light and Donna Hay, food photos in blogs and social media and from other RDs/RDNs (especially members of the Recipe Redux). But today’s source of inspiration is different. It’s even a bit quirky. You see, Mango Tango is the last doggie shampoo I used to bathe my pups, and dang if I can get these words to stop runnin’ through my head. No, I’m not using shampoo in my recipe! I’m using fresh mango; a tropical fruit that’s available year round.
If you live in the U.S. you won’t get mangos in your CSA box (unless you live in Florida, California, Hawaii, or Puerto Rico. ) Don’t fret! You can eat well by eating foods grown in diverse soils and climates, and if you want BIG variety, it’s prudent to do so. (For more on this topic, I refer you to this post written by my friend and colleague Regan Jones, Why I Don’t Always Buy Local Produce .)
Mango is versatile and adds delicious flavor to a balanced diet. Here’s a graphic about the nutritional highlights of mango..BTW, I also like dried mango, and have used it in this recipe for Chicken Satay with Coconut and Mango Jasmine Rice and in this one for Mango Curry Granola.
Today’s recipe uses the fresh fruit and pairs it with cucumber and cherry tomatoes, from my very own garden. You can cut the recipe in half if your cooking for two, like I am most days. I hope you enjoy this salad as much as I do. Mango. Tango.
Mango Tango Summer Salad
Ingredients (serves 4)
- 6 cups mixed salad greens (romaine, red leaf lettuce, arugula)
- 1/2 red onion, sliced
- 1/2 cup cucumber slices
- 1 red pepper, sliced
- 1 cup cherry or grape tomatoes
- 1 fresh mango, peeled and cut into long slices
- 2 tablespoons dried sweetened cranberries
for the vinaigrette
- 1 1/2 tablespoon raspberry infused white balsamic vinegar
- 1/2 teaspoon salt
- 1-2 teaspoons sugar
- 2 tablespoons canola oil