I’m on a real mission to perfect some delicious salads just ahead of summer! I love making salads for picnics and long sunny lunches in the garden, but there are a few salad rules!! They have to look pretty, be very much a meal in themselves and of course taste divine.
I’ve definitely cracked it with this combination. Lots of lovely fresh veg, mango which is one of my all time favourite fruits and a dressing to die for thanks to this amazing nut butter from Wyldsson and a drop of sweet maple syrup. The combination works beautifully and how pretty does it look!
INGREDIENTS (makes 2 bowls)
Handful of beansprouts
Handful of tofu pieces
Small handful of fresh basil and mint leaves (I’ve used greek basil)
2 tablespoons of nut butter
Splash of tamari (gluten free soy sauce)
2 teaspoons of maple syrup
1 and half tablespoons of coconut oil
1 teaspoon of grated ginger
Cut the mango into slices, run the courgette and carrot through a spiraliser to create ringlets of fresh veg (if you don’t have one use a potato peeler to strim ribbons instead) quarter the radishes and split everything evenly between two bowls including the beansprouts, tofu and fresh herbs.
To make the sauce, warm the coconut oil in a pan, add the grated ginger. Warm gently for 5 mins, then add the nut butter, tamari and maple syrup. Gently stir everything for a further 5 mins, the consistency will thin as the butter melts. Cool a little and pour over each salad bowl.
I’ve sprinkled some additional sesame seeds and a little fresh greek basil on top.