For those of you who have been following me on twitter, I have been posting photos from my blackberry, capturing little moments on my food journey in Malaysia and Singapore. This is my first post after taking such long break from blogging. Thank you for taking the time to check in and for leaving me your thoughtful comments. I have missed checking out all of your wonderful blogs and now that I’m back I need to do some serious catching up. Please bear with me.
I figured after posting three series on rich wedding cakes, I decided that it’s time I prepare something light and refreshing just for you from my little kitchen.
I supposed it’s only natural, since it’s that time of the year when pretty, bright and colorful summer clothing dominates the stores and all you can find on the cover of every magazine are those annoying “5 steps” or “how-to’s” on shedding those extra pounds, blah.. blah.. blah!
So, in the spirit of embracing it all in; I’m preparing this light and fresh mango salad. Whether you’re pairing this up with your main course or not, this salad never fail to impress your taste buds. This is an exotic combination of sweet, sour and spicy! All things that are in this season.
3 medium mangos – peeled and then cut in cubes or you can grate it.
1 tablespoon chopped fresh cilantro
2 tablespoon roasted chopped pistachios
1 teaspoon toasted sesame seeds
1 red or green birds eye chili, sliced
Place all the above ingredients in a large salad bowl. Pour the dressing over the mango mixture and toss until well blended.
1 tablespoon clear honey
Juice and rind of 1 whole fresh lime
1 tablespoon grape seed oil
salt and freshly ground black pepper to taste
Mix the dressing in a jar and shake until well blended. Keep the dressing in the refrigerator until ready to use.