Easy Mango Salad

 

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.

 

Ingredients
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.

Dressing
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.

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Falafel Salad

Falafel is a very common street food known around the world. It is usually served in a pita bread and sometimes wrapped in a flatbread. Since coming to New York City this has become one of my favorite go to snacks from the street vendors. Sometimes, when all you want to do is just stay home and cool off from the crazy summer heat you can definitely bring home this famous street food flavors to your kitchen with a few simple twists.

This falafel salad has a nice rich bold flavor to it. There are 3 ways you can do it. You can deep fry the falafel, pan fry it using 2 tablespoons of olive oil or bake it in a 350 degree F oven. Either way it is delicious. I put this together for my dad since he is a big fan of all things chickpea (yes, he is cute like that) Then, I serve this on a bed of fresh romaine lettuce and tomatoes that has been lightly kissed with a tangy olive oil and lemon juice dressing.

Falafel Salad

1 (19 ounce) can chickpeas (garbanzo beans), rinsed and drained
1 small onion, finely chopped
1 garlic, minced
1  tablespoons chopped fresh cilantro
1 teaspoon dried parsley
2 teaspoons ground cumin
1/8 teaspoon ground turmeric
1/8 teaspoon ground fennel
1/2 teaspoon smoked paprika
1/2 teaspoon baking powder
1 cup fine dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon cracked black peppercorns
1 large egg
1 quart vegetable oil for deep frying (optional)

Using a food processor, mix all of the above ingredients and processed till it is all nicely mixed.

Shape the mixture into 1 1/2 inch patties or you can shape then into meatballs.

Heat the oil in a deep fryer to 375 degrees F or you may oven bake it at 350 degree F or even shallow fry in a sauté fan using 2 tablespoon of olive oil. Fry or baked until golden brown.

You may serve this on a bed of dressed salad.

Salad dressing: 3 tablespoon extra virgin olive oil, juice of a lemon, salt and pepper.

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