Green Mango Salad with Water Cress and Mango Dressing
I love the fresh Asian flavours of this mango salad. A tangy, refreshing salad is always a great addition to seafood dishes. Green mango provides the tang in this salad and the ripe mango gives sweetness.
Serve this salad with any seafood dish, but also it works brilliantly with grilled meat as well.
Before you begin, peel the green mango and cut thin slices from around the seed, place the slices flat and cut them into thin strips.
Place the mango strips in a bowl with the carrot, radish, onions and garlic. Add the herbs and mix well.
Combine the lemon juice and olive oil in a large bowl and season with salt.
Remove the flesh from the ripe mango and blend smooth, the blender will not pick up all the solids. Therefore you need to press the flesh through a fine sieve after blending to get a smooth texture.
Divide the water cress into 4 small bundles and cut the stems to size. A good way to hold the bundles together is to tie them with a small rubber band.
Toss the salad with enough of the dressing to flavour, do not soak it and allow resting for 10 minutes.
Do the same with the water cress bundles.
Combine the balance of the dressing with the ripe mango puree.
Pipe some mango dressing on individual plates, top with the salad and place a watercress bundle on top (rubber bands removed).
Nutritional values are manually calculated and based on the ingredients specified. Nutritional value per serving: Calories: 277.1. Fat: 19.5g. Saturated Fat: 2.8g. Sodium: 22.2mg. Carbohydrate 21.5g Protein: 5.6g. Dietary fibre: 9.4g.