Having had at work a mango salad one day to go with (if you can believe this), a roast squash samosa and way too much rice, I thought I would replicate the salad with some light, poached salmon and vegetables for dinner at home.
I knew I had a mango in the fridge getting a little sorry for itself, I had plenty of spring onions and a brown onion leftover and I had some tomatoes and peppers that I needed to use up. Never throw anything away!
So all I had to buy was a cucumber.
I dutifully washed and diced all the vegetables and started to compose the salad.
Alas it was not to be. The mango was far too soft and it made the whole salad look as if it had been left out all day in the sunshine to melt.
This was the result - still colourful but pretty sorry for itself.
|All by myseeelllllf,|
And then I remembered that a friend of mine in Canada had made a salsa salad with peaches in it. Peaches - I had none of these.
However, I did have a couple of nectarines in the fridge.
So I put the offending salad into a little tub for me to take to work for lunch the next day, and began again with the leftovers - or leftovers of the leftovers that I had been using initially, and swapping the nectarines for the Mango.
The result: much more solid, much firmer.
One FIRM Mango (or 2 Nectarines)
1 brown or red onion, diced
1/2 cucumber, chopped finely
1 yellow pepper, diced
2 tomatoes, diced
Lemon juice (freshly squeezed or from a bottle)
One small chopped red chili pepper
1/2 teaspoon of dried parsley
Wash everything carefully
Chop it all up, mix it up, chill and serve
Time: about 10 minutes to prepare
It really is a great way to combine a range of fruit and veg leftovers, perhaps bits that might be too small to use as side-dishes in their own right, so it cuts down on food waste.
As it is a slightly more 'exotic' kind of salad, it looks very swish when presented on the table along with whatever else you are serving, as well as being a healthy alternative to many accompaniments.
|The Nectarines Saved the Day. Pic: SimoneySunday|