We’re getting a taste of the tropics with our weather right now, but to get a true taste of the tropics, pick up some mangoes. The mild, sweet flavor of this fruit lends a quintessential flavor of the steamy locales to any dish. And, with National Mango Day celebrated on July 22, why not learn more about this fruit (see Mango Know-How below) and try it in a cool salad?
The sweet and tart flesh of a ripe mango serves as a creamy base for a puréed dressing and a fruity salad topper in this recipe by Twin Cities chef and cookbook author Robin Asbell, which appears in this summer issue of Real Food. Broccoli and cauliflower are briefly steamed to make them a little softer, while still keeping some crunch. Feta and chickpeas provide protein as well as flavor and texture and toasted pita bread acts as croutons to complete the meal.
Cauliflower Broccoli Salad with Mango-Curry Dressing
Makes 4 Servings
For the Dressing
1 medium ripe mango, chopped and divided
¼ teaspoon curry powder
¼ cup orange juice
1 tablespoon lemon juice
1 tablespoon honey
½ teaspoon salt
¼ cup avocado or canola oil
For the Salad
2 cups cauliflower florets, about 1-inch across
2 cups broccoli florets, about 1-inch across
2 ounces mixed greens, about 2 cups
1 (15-ounce) can chickpeas, drained and rinsed
4 ounces feta cheese, rinsed, drained and crumbled
¼ cup slivered red onions
½ cup fresh mint leaves, slivered
2 large (about 9-inch) whole-wheat pita bread
olive oil, for toasting pita
¼ cup toasted sunflower seeds (optional)
- Peel the mango and slice the flesh away from the pit. Chop ½ cup worth of cubes for the dressing, then slice and reserve the remaining fruit for the top of the salad.
- For the dressing: In a blender, place the ½ cup mango cubes, curry powder, orange juice, lemon juice, honey and salt. Cover, blending until smooth, scraping and repeating as necessary. Scrape down the sides of the blender, then, with the plug removed from the lid, drizzle in the oil with the machine running, to make a smooth dressing. Transfer to a cruet or jar and reserve. It will keep up to 2 days in the refrigerator.
- Prepare a steamer, and when the water boils, place the cauliflower and broccoli over the boiling water, cover, and steam for 3 minutes. Drain and rinse with cold water, then spread on a clean towel to pat dry.
- Build your salad on a large platter or in a 9×15-inch casserole pan. Spread the greens in the bottom, then sprinkle the cauliflower and broccoli over it. Sprinkle the chickpeas, then the feta and reserved mango, and finally top with red onions and mint. If desired, cover tightly for up to 1 day in the refrigerator.
- Before serving, slice the pita breads into 8 thin wedges per round. Place a 12-inch sauté pan over medium-high heat and when hot, drizzle with olive oil. Place the pita bread wedges in the pan and use a spatula to lightly press them down as they toast. After 1 to 2 minutes, reduce the heat to medium, and keep toasting and turning the pieces until they are crisped on the outside, about 5 minutes.
- Serve the salad drizzled with the mango dressing and topped with pita wedges. If desired, sprinkle with sunflower seeds.
Do you see mangoes at the store and want to pick them up but find them a little mysterious? How do you cut them? How do you use them? Learn more here and find step-by-step instructions with photos to walk you through—plus another delicious recipe.
Nutrition info Cauliflower Broccoli Salad With Mango-Curry (Per Serving): Calories 450; Fat 22g (Sat. 5g); Chol 20mg; Sodium 920mg; Carb 54g; Fiber 10g; Sugar 18g; Protein 15g