Sunday, 10 August 2014

Mango, feta, smoked salmon & avocado salad with fresh lime juice

Summer is still in the swing of things and haven't we had a wonderful summer this year? I only recently realised how versatile salads are for lunches as I usually associate salads as a side dish. Gone are the days of iceberg lettuce, tomatoes and cucumber, salads can be exotic and tasty as you like. I really like the idea of sweet and savoury together such as the mango and smoked salmon, it does something to the taste buds, it's like your senses are trying to figure out what flavours are coming through. I also like the fresh lime juice drizzled over salads, I first discovered this in Cuba where I observed the locals topping their salads with lime juice. I made this salad for my lunch and was pleasantly pleased and satisfied. In fact, it has become a regular occurrence for my lunch which makes a change for the usual lunchtime sandwich.
Here is how my salad turned out:

Mango, feta, smoked salmon & avocado salad

Recipe adapted from Lorraine Pascale Fast Fresh and Easy 
Time from start to finish 20 minutes
Serves 4
2 x 250g packs of ready prepared or 2 large ripe mangoes
200g feta cheese
4 radishes
1 rip avocado
A drizzle of a really good extra virgin olive oil
1 lime
smoked salmon pieces
Salt and freshly ground black pepper

Tip the mango onto a large serving platter or if using whole mangoes,  slice the two cheeks off either side of the stone. Cut them in half and then run the knife through the flesh close to the skin to peel it, as you would with a melon.  Dice the flesh into bite sized pieces and scatter onto the big serving platter. I like to go back and slice off the remaining shinny bits of mango and do the same thing with them so as not to waste any.
Crumble the feta cheese over. Top and tail the radishes and then slice then as fine as you can get them before scattering them over also.
Cut the avocado in half and discard the stone. Then carefully leek away the skin and slice or dice the avocado and add to the salad.
Season with salt and pepper, drizzle with oil and finish by squeezing the lime juice over.


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