Mango Salad with Toasted Almonds + Sweet Chilli Dressing
If you don’t have broccolini, I think asparagus would work well here too. I also imagine you could swap out mangos for strawberries if it’s not summer but I am yet to try this!
This is a great basic salad dressing so keep it on hand for future recipes too. It makes about 1 cup.
1/3 cup slivered almonds
1 tablespoon extra virgin olive oil, for cooking
2 bunches broccolini, sliced diagonally
2 cucumbers, sliced into ribbons
1 teaspoon chilli flakes
4 cups baby spinach leaves
2 large mangoes, cubed
2 large, ripe avocados
1/2 red onion, sliced
1/2 cup extra virgin olive oil
1/4 cup sweet chilli sauce
1/4 cup of lemon juice (ie. juice of 1 lemon)
Pinch of salt
1.Heat large fry pan to med-high and toast almonds for 2-3 minutes, or until brown. Remove almonds and return pan to heat.
2.Add 1 tablespoon of extra virgin olive oil to the pan. Once hot, add broccolini, salt and chilli flakes. Saute for 5 minutes, or until cooked.
3.In a large salad platter/bowl, layer the ingredients starting with the spinach, broccolini, cucumberr, red onion, avocado and mango. Mix up the dressing (oil, sweet chilli sauce, lemon juice and salt). Add the almonds and dress the salad just before serving for the best result.