I haven’t always loved mangoes the way I do now, so it’s especially fun for me to be creating recipes with it. I was hanging out with my grandfather recently who loves them and if you read my Alkaline post you know I’m feeding him clean foods on the regs right now. I found some lovely, sweet and tangy mangoes and incorporated them into a delicious salad with a creamy tahini dressing for him. When I say everyone I served that lunch to in my family had at least 2-3 servings, I am so serious. This creamy dressing is perfect and this is so easy to throw together (proof is because I did it in someone else’s kitchen without all my nifty tools…).
The greens are up to you, I’ve done romaine with baby kale and romaine with arugula. The avocado, mangoes and hemp seeds kick it up a notch and I’ve had some tuna (just lemon, olive oil, salt/pepper) on top or a soft boiled egg as well for some extra protein for the non vegans out there! This is an easy salad to get under your belt for the season. And a creamy vegan dressing?! I’ve used it as a marinade too, tahini is just such a staple for me at this point, I don’t know how I ever lived without it!!
- 1/4 cup mangoes, diced
- 1 tbsp tahini
- 2+ tbsp water
- Juice of 1 lemon
- For salad: greens (pictured: Arugula and Romaine), the rest of 1 mango, 1/2 avocado, hemp seeds)
- Make the creamy salad dressing using ingredients from mangoes through lemon in a food processor or blender. Add more water as needed so you can still pour it but it’s thick and creamy.
- Make your bowls by filling with your greens, adding salad dressing. Top the salad with the rest of the diced mango, avocado and a sprinkle of hemp seeds over top. Serve!
Use #foodbymars to tag your FBM inspired creations! I’d love to see!