This one has floated all the way over from New Zealand. That’s a long way for a recipe to float.
Big hugs and thanks to my ace mate Ang for this one. Ang was a resident of Barcelona, but has recently left Catalonia for her native island, New Zealand. In our topsy-turvy world of hopping around the place, I haven’t seen Ang in way to long, this salad reminds me of the amazing healthy food (and warm cookies) that she used to whip up in Spain when I visited.
This is exactly what we are looking forward to eating this month of raw-ness.
Ang is one of the most thoughtful and loving people I’ve met (not to mention rather amusing). So here is ‘Ang’s Avocado and Mango Salad’ in all its glory, just like Ang, it’s fruity and sweet:
Try this one on for size –
1/2 cup corn kernels
1 small onion
1/2 red capsicum/pepper
Dice all of the above into tiny cubes and mix with a dressing made of the following:
1/4 cup oil
2 tbsp lime juice
Clove of garlic, crushed
Fresh red chilli, finely chopped
I make this to take to parties or picnics but always leave a portion at home because it’s even better the next day.
This is adapted from a recipe in my beloved ‘The Essential
Vegetarian Cookbook’ by Murdoch books ISBN 0-86411-510-5 in which you also use chopped roma tomatoes, black beans, corriander and rocket.
Do you have a raw recipe we could try?