Main course salad is a mainstay of my diet especially on warmer days. It was more than a little disappointing that in just one week we enjoyed mild days of 20C before plummeted back to below freezing with added snow. It felt like adding insult to injury after the harsh winter we endured. No matter. I had my heart set on spring and I made it happen on my dinner plate.
Lucky for me, I was in no shortage of great ingredients that evoke memories of sultry evenings. Last Friday I went to Whole Foods with much anticipation. It was their annual one day sale on champagne mangoes. $9 for a case of 16 large juicy mangoes! I bought a case with a mix of both ripe and under-ripe ones, some for eating out of hand and others for green mango salad. An abundance of tropical fruit in April felt like an affordable luxury.
I created a kale green mango salad with toasted tempeh for dinner earlier this week. Without the smidgen of fish sauce I added to the peanut lime dressing, this is a vegan main source salad high on flavour and dense in nutrients. Did I also mention it was made in 15 minutes flat?