Wednesday, April 22, 2009
Salads for the Summer with Godrej Natures Basket
With the sun being relentless, cooking is minimal in our kitchen at the moment so the first Natures Basket Gourmet Safari we have embarked on is via the salad bowl. These days we find we want to eat something that is light, quick and refreshing salads fit the bill, not only are they light and fresh but they are packed with loads of nutrition and add a few select ingredients and you have the makings of a gourmet meal in a bowl!
Spicy Mango and smoked chicken salad.
'Salsafy' your mango! I serve this with iceberg lettuce leaves. Roll spoonfuls of the salad into lettuce wraps and enjoy the contrasts of flavours and textures. Sweet Mango savoury chicken, spicy chilli, and cool crunchy iceberg lettuce. Perfect to serve as a light summer meal or as starters or a side to Mexican meals. Eliminate chillies and the kids will love this as well.
Serves: 2-4, Time: 25 mins
For the dressing
1 cup salsa sauce
2 tbsp finely chopped coriander,
1 tbsp lemon juice
Salt to taste
1 chilli minced
Method: Mix well and reserve.
For the salad
1 cup firm sour –sweet mango diced fine
1 cup avacado diced medium
1 cup chopped smoked or cooked chicken diced (please check what we have in stock)
1 onion diced fine
1 cup of celery sliced fine
1 large head Iceberg lettuce
Method: 15 – 20 mins before you are ready to eat, fill a large bowl with water and ice, place lettuce in it and put in the refrigerator to chill. In a large bowl combine mango, avocado, chicken, onion and celery and toss well. Add dressing, mix well and allow to stand so flavours combine. When ready to eat, remove lettuce from fridge, separate out leaves and serve on a platter along side chilled salad.
Serve with Nacho chips as dip or with Tacos as a taco stuffing. Dice mango, avocado and chicken into bigger chunks. Finely chop onions and celery. Combine everything and allow to stand for 20 mins. Then skewer chunks of mango, avocado and chicken on sate sticks, arranging on a platter as you go, pour leftover juices and bits from the bowl over skewers and refrigerate until ready to serve.