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TROPICAL MANGO SALAD

 This salad is pretty much summertime in food form. Sticky juicy fruit, crisp fresh veg and spicy umami tofu. Don't let the raw aspect through you off, the salad is just as delicious and filling as meticulously cooked meal and is absolutely perfect for those long, humid summer days. Happy Wednesday! 



FOR THE TOFU :

12oz super firm tofu, cubed

1 tbsp sriracha (I used  Organic Sriracha)

1 tbsp soy sauce

1 tbsp rice wine vinegar

¼ tsp each white sesame seeds, black sesame seeds and red pepper flakes

 Whisk all the ingredients together except the tofu until well combined. Add the tofu, gently stir and let marinate 15-20 mins.


 FOR THE SALAD :

3 cups spring mix, roughly chopped

12oz marinated tofu

1 cup papaya, cubed

1 cup mango, cubed

1 medium avocado, chopped

1 cup English cucumber, chopped

¾ cup red cabbage, chopped

¼ cup scallions, chopped

Handful mint sprigs

1 tbsp lemon juice

1 tsp sea salt

 In a large bowl place the spring mix on the bottom then add the rest of the ingredients and top with lemon juice and sea salt. Serve with crackers and/or toasted bread and enjoy!

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