Mango Tango Summer Salad

Tropical grown mango pairs with local garden vegetables for a bright, delicious and nutritious salad.Magno Tango summer 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..Nutrition_Graphic_2016_Eng_682x370-1BTW, 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

Mango Tango Summer Salad

by Diane Boyd

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
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Garden Burgers

Bring the garden to the table with these cheesy, herb infused burgers featuring Cabot’s Tomato Basil Cheddar. (13)
Disclosure: I am a member of the Cabot Cheese Board and I received free Cabot cheese as mentioned in this post. By posting this recipe I am entering the #CabotGardeners recipe contest and I am eligible to win prizes associated with the contest. Opinions are my own.

Sunday was  Mother’s Day, and  I reflected on being a Mom and Motherhood in the general sense…. nurturing gets a bad rap. However, it’s always been part of my life map. I see my family as my BIGGEST accomplishment. My kids, no matter what their age, (or mine) will always kids.  So, the truth of the matter is, I will never stop trying to influence and provide guidance. Yes, there ‘s a down side, results aren’t measurable by any analytic program, and there’s no guarantee that things will turn out the way I hope, hello #brokenheartclub. For me, it’s just about doing what feels right, and what was instilled by my own Mother, #thankyouMom.

With both of my kids out of the house, my daily nurturing instincts manifest themselves by caring for my  labrador retrievers..which are actually my children’s dogs left for moi to raise…#gofigure!IMG_3860 And watching what  I’ve planted grow, like herbs in a window box,  and vegetables in my raised bed …IMG_3806 I’m patting myself on the back for getting the garden started 6 weeks earlier than last year! However,  fresh herbs are still  the only thing making it from the garden to the table in May.   With grilling season underway, I’m pulling out the stops with what I call a garden burger. This burger is made with  a technique chefs have used for years and one I’m a HUGE fan of, extending meats with mushrooms. Mushrooms have a savory flavor and meaty texture, making them a perfect complement to a burger. They not only extend your portions saving you money, they save you calories and boost the nutritional value . I’ve given this patty a  gourmet  taste with fresh herbs (thyme, parsley and oregano) and Cabot’s Tomato Basil Cheddar!  The recipe is below, and it’s made for two, cause that’s how I roll nowadays, #emptynester.IMG_4254_edited-2

How will you nurture yourself with something fresh from the garden?IMG_4260

Garden Burgers

by Diane Boyd

Ingredients (serves 2)

  • 1 cup baby bella mushrooms, chopped
  • 1 teaspooon olive oil
  • 1/2 pound ground round
  • 1/4 cup bread crumbs
  • 1 egg
  • 1 tablespoon fresh chopped herbs (parsley, thyme, oregano, basil)
  • 2 ounces Cabot Tomato Basil Cheddar, sliced


1. Preheat grill.

2. In a medium skillet, saute chopped mushrooms in olive oil until tender.

3. In a large bowl, add cooked mushrooms, bread crumbs, egg and fresh herbs to ground meat. Mix thoroughly.

4. Shape beef mixture into 2 patties.

5. Add burgers to the grate of a hot grill. Grill to desired doneness, about 10 minutes per side.

6. Add cheddar slices to tops of burgers during last couple of minutes of grilling to allow cheese to melt.

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