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Tropical Mango Salad

Go tropical with this refreshing salad!
Tropical_Mango_Salad

Ingredients:

Spicy Dressing
1/2 cup hot water
1/4 cup rice vinegar
1/4 cup fish sauce
1 Tbsp. sesame oil
1 Tbsp. vegetable oil
2 Tbsp. brown sugar
2 Tbsp. Ready-Set-Serve Lime Juice
1 Tbsp. ginger, chopped
1 Tbsp. Ready-Set-Serve Peeled Garlic, chopped
2 Tbsp. Ready-Set-Serve Washed & Trimmed Cilantro, chopped
1 red Bird’s Eye Thai chile pepper, seeds removed and finely chopped
Salad
2 medium mangoes, julienned
1 large Markon First Crop Carrot, julienned
1 small Markon First Crop Red Onion, finely sliced
1/2 Markon First Crop Red Bell Pepper, finely sliced
1/2 Markon First Crop Green Bell Pepper, finely sliced
Pea sprouts and more cilantro, to garnish

Instructions:

Mix all ingredients together and let sit to cool while you prepare the salad.
Toss together salad and enough dressing to coat all. Garnish with cilantro and pea sprouts.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.