Green Salad with Beets and Mango
Eating healthy can be quite the challenge. When I first started paying more attention to what I’m eating and decided that I wanted to eat healthier, my go-to meal was grilled chicken and romaine lettuce. I would throw in some bell peppers, cherry tomatoes and feta cheese and whisk together a vinegar and oil. Guess what – after eating this combination for about two years, I got tired of it. Choosing a healthy salad over a high carb dish ended up being a tough choice.
Combining fruit and vegetables is not a new thing – but it is for me. I tend to be a picky eater and I’m generally very skeptical towards unusual flavor combinations. For example, I’ve never been a big fan of classic sweet and sour sauce. Smoothies that have both veggies and fruit in there? Ugh. However, I’m doing my best to be a little more experimental when it comes to food. Much to my surprise, I’m loving it! This green salad wanted me to be like “No thanks, I’m good” at first, but after a few careful bites I was convinced.
There’s something about the sweetness of the mango and beets that pairs really nicely with the sour vinaigrette – maybe because it also have a sweet component, the elderflower syrup. So if you’re as skeptical as me when it comes to fruity salads – this is a good recipe to convince you that there’s a reason why such combinations have become so popular. And if you love flavorful, different salads already – what are you waiting for?
- 300g lamb's lettuce and/or arugula
- 250g red beets, pre-cooked
- 1 mango, medium-sized
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp whole grain Dijon mustard
- 3/4 tbsp elderflower syrup
- 1/2 tsp salt
- 1/4 tsp pepper
- Wash and spin dry lamb's lettuce.
- Cut beets in wedges. Peel mango and cut it into cubes.
- If you like, chop walnuts into medium-sized pieces.
- For the dressing, mix together balsamic vinegar, mustard, syrup and salt and pepper. Whisk in olive oil in the end.
- Add fruit and lettuce to a salad bowl, pour over dressing and mix well. Top it with walnuts, if you'd like some crunch. Serve immediately.
This salad tastes best if you use lamb’s lettuce and mix it with arugula. However, I’ve also used baby spinach before and it’s great too!
As you can see, I served this mango beet salad with chicken skewers. Chicken and salad is always a great combination, especially if you want to add some protein to your meal. The chicken is marinated in dijon mustard and honey, which means it goes really well with the vinaigrette. Find the recipe here.