Grilled corn on the cob
I thought a colorful salad would be fun with it, but nothing typical and boring. Plus, it's (almost) summer...why not mix it up?
6 cups baby spinach or lettuce of your choice
1/2 cup chopped: strawberries, yellow bell pepper, green bell pepper
Mango Madness dressing (recipe below)
Toss salad. That's it. It's pretty, colorful, and really really healthy. The crunch of yellow bell pepper goes really well with soft, sweet strawberries. Who knew? Not I, said the fly.
And now for the dressing...I added 1/2 teaspoon crushed red pepper flakes, but if you want less of a kick, go for 1/4 teaspoonful.
Mango Madness Dressing (ole!)
makes 1 1/2 cups dressing, 6-10 servings
1 large mango
Juice and zest of one lime
1/2 cup cilantro
1/2 t. crushed red pepper flakes
1 TB agave nectar
Process all ingredients in food processor, mixing until smooth. Top on salad, dip for fruit/veggies, sandwich spread, salsa with chips.
Here's how I slice a mango:
Take your knife and cut around mango lengthwise. Twist two halves of mango in palms in opposite directions, to loosen fruit from giant seed.
Holding half of the mango in one palm, carefully slice the mango horizontally and vertically, taking care not to slice through to the peel (and your hand).
Flip the sliced mango inside out and pull or slice off the mango chunks.
*This method avoids mushy, mucky mango mess and gives you clear cut cubes of mango. I learned this from Cafe Red Onion, a Latin fusion restaurant in Houston.
The end result...a creamy HEALTHY mango dressing! Ole!
Happy Wednesday! Matt and I are having a picnic in the park tonight! We've never done that before, and the menu includes sweet and sour chicken drumsticks, spinach orzo salad, healthy potato salad, and homemade hummus! I'll show you more later. Salud!