Salads are all about the freshest ingredients and finding balance and style in the dish. Once the seasons shifted and lettuces became scarce at the market I started looking at broccoli differently. I remembered the sweet savory waldorf spin on the little green tree, and then I thought, “ Mango”?
One of my go to styles of food is Asian influenced. I love the tang of Thai food and the exotic and juicy flavors. So I call on my Asian cabinet for this waldorf on vacation so to speak. Firstly I must note that the Mango was inspired by the season in which they are best here in California when they are local and or from Mexico but always organic!! Remember, I don’t only eat organic for myself but for future generations. The use of pesticides kills everything and effects the eco systems that support pollinators and ultimately us!
“If the bee disappeared off the surface of the globe, then man would have only four years of life left. No more bees, no more pollination, no more plants, no more animals, no more man.” - Albert Einstein
One of my go to styles of food is Asian influenced. I love the tang of Thai food and the exotic and juicy flavors. So I call on my Asian cabinet for this waldorf on vacation so to speak. Firstly I must note that the Mango was a The California Keitt Mango is grown using organic and non- organic methods so check the label! It was in season which was late summer / fall / winter.
CUBE BROCCOLI: Cut the broccoli crown into small bits then peel and cube the stem ( I love broccoli stem! Its really fresh and crisp and clean, not so bushy ;) definitely don’t toss it!
SLICE ONION: Peel, quarter and thinly slice one 1/4 of the red onion. Challenge yourself to slice as thin as possible. NOTE: onion and garlic are passionate veggies, if you are feeling overwhelmed, stressed or emotional just leave the onion out! try it ;)
CUBE MANGO: I like to slice as much of the meat off as possible. Holding the mango on its side (vertically) cut just to one side of the center to avoid the stone. you will notice the pit and cut around it, do the same to the other side. Then slice a checker pattern into the meat, pop it inwards and cut off the cubes from the skin.
DRESS: the salad with dressing, toss and enjoy! Serves 3.
one bunch organic broccoli
1/4 red onion
1 mango you can also use apple, persimmon or orange
1 handful of roaster or raw cashews
2 tbsp Ponzu Sauce
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp olive oil