If you are looking for a VERY easy salad and something to do with Mangos rather than grill them or make salsa, then this is our “go to”. We love Mango Salad with any fish, but one of our favourites is halibut…….and chicken pairs just as well if you’re in the mood for something a little more substantial.
Mango Salad
We have mentioned before, (Roman Summer Salad) how delicious our favorite Balsamic Reduction from Edible Gardens, Special Reserve (18 years) is. This reduction is made is Surrey, B.C. and we first purchased it at Mission Hill Winery in Kelowna. Since, then we have discovered you can order directly from the producer because these bottles are special enough for Santa’s stockings! For precise Carb Counts we make individual salads.
Ingredients
- 1 head Inspired Greens trimmed and washed 0 CHO
- 1 mango (232 grams) after peeled and pitted) 36 CHO
- 1 radish thinly sliced 0 CHO
- 1 mini cucumber 0 CHO
- 2 TBSP Edible Gardens Special Reserve Balsamic Reduction 16 CHO
TOTAL CHO 52 CHO
4 SERVINGS = 13 CHO EACH
Instructions
- Wash and trim lettuce. Tear into bite size pieces.
- Peel and cut mango. Thinly slice cucumber and radish.
- Place lettuce on servings platter. Scatter radish and cucumber.
- Drizzle with Balsamic Reduction.
- Serve immediately. (Unless using an approximate CHO, it is difficult to weigh salads exactly, because there may be more mango vs. lettuce, affecting the weight, unless you make individual salads).
