50 salads you should try at least once in your lifetime
© Green Valley Kitchen
Potato salad with green beans and asparagus
This walnut and potato salad is great for packing as a work lunch or picnic food as it won't go all soggy like its leafy counterparts, especially if you keep the dijon vinaigrette separate and add it just before serving. Blanch your green beans and asparagus briefly to keep a little of that crunch and bold green colour.
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You're watching: VIDEO: Fresh Mango Salad
VIDEO: Fresh Mango Salad
Dive into summer with this fresh, light and healthy mango salad!
INGREDIENTS
- Peanuts
- Carrot
- Mango
- Rocket
- 2 limes
- Olive oil
- Soy sauce
- Red onion, minced
- Salt
- Pepper
METHOD
- Lightly sautée the peanuts until golden.
- Take the carrots and cut into thin slices.
- Peel the mango and slice into thin strips.
- Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
- In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
- Enjoy!