I like to take advantage of the seasonal fruit and veggies when I cook. This way I know the meal just isn’t going to taste good becauseI’m using seasonal produce, it’s a great way to save a few $$ at the checkout too. No way I’ll pay $6 for a mango in winter but $1.50 in summer, that’s what I’m talking about.
INGREDIENTS:
1 baby cos lettuce, washed, leaves separated and torn.
1 mango, peeled and sliced
1 punnet grape cherry tomatoes, halved
1 Lebanese cucumber, halved long ways and sliced
1/2 red capsicum, finely sliced
1 spring onion, finely sliced
1/4 cup fresh mint, finely sliced
Dressing:
Juice of 1 lime
1 tablespoon honey or hot honey
2 teaspoon white wine vinegar
2 tablespoons olive oil
1/2 – 1 teaspoon dried chilli flakes
Salt and pepper to season
METHOD:
In a small bowl combine all the dressing ingredients together and mix well. Season with salt and pepper to taste.
In a serving bowl add your lettuce, tomatoes, cucumber, capsicum, mango, spring onion and mint. Toss together.
Pour over the dressing and ta da…..it’s ready to eat.
