Super Mango Salad
Only 154 calories per portion!
Serves: 6
Preparation: 25 mins
Cooking: 5 mins
Ingredients
- 225g/8oz broccoli, cut into small florets
- 2 small ripe avocados
- 2 tbsp lime juice
- 220g packet Cauldron Smoked Tofu
- 175g/6oz baby spinach leaves, rinsed,
- 2 ripe mangos, peeled and diced
- 175g/6oz cherry tomatoes, rinsed and halved
- 2 tsp sesame seeds
- 15g/1/2oz toasted pine nuts
- For the dressing:
2 tbsp lime juice - 1 tbsp light soy sauce
- 1 tbsp extra virgin olive oil
- 1 tsp clear honey
- 2 tsp sesame oil
- 1 small red chilli, deseeded and finely chopped
Method
- Preheat the oven to 190°C/fan oven 170°C/Gas Mark 5. Bring a pan of water to the boil, add the broccoli and cook for 3-4 minutes or until just cooked. Drain, plunge into cold water, drain again and reserve.
- Peel the avocado discarding the stones then slice thinly. Toss in the lime juice and reserve.
- When ready to serve place the tofu pieces on a baking sheet and cook for 3-5 minutes or until piping hot.
- Arrange the spinach leaves on a serving platter with the mango, broccoli, avocado and cherry tomatoes. Scatter the tofu over the salad, sprinkle with the sesame seeds and pine nuts.
- Place all the ingredients for the dressing into a screw top jar and shake until blended. Pour over the salad and leave for 5 minutes before serving.
Tip: Toast pine nuts either by placing on an ovenproof plate and cook in a hot oven (200°C/fan oven 180°C/Gas Mark 6) for 10 minutes or by placing in a non-stick frying pan and cooking over a gentle heat for 10-12 minutes, stirring frequently until toasted.
