This is a Thai inspired salad. I tried something similar at a restaurant in Portland a few times before they closed down. After that, I decided to try and make it myself. It's actually better than the original. This mango salad is so simple that I'm putting it in my vegan fast food category. It's about great produce and especially great mangos. If you can't get great produce, don't bother making it. Wait it out. I was just complaining about not being able to find good mangos this time of year and Costco surprised me. I'm delighted to be able to enjoy this salad in December.
• 6 cups of organic spring mix - I always buy the giant size container. It saves money and I eat more salad.
• 1 cup of organic baby arugula - This is a spicy leafy green. 1 cup gives it just enough kick.
• 1/4 sweet onion
• 1 large ripe avocado
• 1 large ripe mango
• Marukan Seasoned Rice Vinegar to taste - If you don't use this exact vinegar you aren't get the salad I'm telling you about. It works in perfect harmony with the other ingredients.
This alone will be the perfect salad but sometimes I add ground flax seeds or a few slivered almonds just for the protein and omegas.
Makes 2 large salads.
As I've mentioned in the past, I don't follow recipes very well. The ingredients above are a ballpark, adjust to your liking. First put the 6 cups of mixed greens in a bowl and top with arugula. Use a sharp knife to remove the skins from the mangos, cut the fruit away from the seed, and cube the fruit. I virtually do the same thing with the avocado, then slice the sweet onion into small pieces. Lastly pour the Marukan Seasoned Gourmet Rice Vinegar over the salad and toss. Add a few slivered almonds or ground flax seeds if you are looking for a little extra nutrition.
This is going to be so...so...good. Enjoy.
Save yourself, save another, eat plants!