Mango salad served with fish or chicken

Ingredients:

• 3 large fresh mangoes
• 2 Avocados
• 120g mixed baby spinach and rocket leaves
• Punnet Cherry tomatoes
• 1 punnet of cherry tomatoes
• 1 Green capsicum
• 1 Lebanese cucumber
• 1 Red onion

Dressing Ingredients:

• 2 Limes juiced
• 1 Tablespoon vinegar (anything white-ish in colour so you’re not putting brown dressing on a vibrant salad.)
• 1 teaspoon Dijon mustard
• 100 ml Olive oil
• 100 ml Grape seed oil

Salad Method:

• STEP 1– Bring water to boil in a medium saucepan, place spaghetti in saucepan, cook for 12 minutes
• STEP 2– In a medium bowl, marinate the prawns in lemon juice with salt and pepper
• STEP 3– Dice onion, garlic, chilli, and capsicum
• STEP 4– Peel zucchini in slices with a peeler
• STEP 5– Cut cherry tomatoes in half
• STEP 6– Put Olive oil in a medium size frying pan on high heat STEP
• STEP 7– Place onion in frying pan and cook for 30 seconds, then add garlic and cook for another 30 seconds
• STEP 8– Add capsicum and tomatoes and cook for 2 minutes
• STEP 9– Add sliced zucchini cook for 1 minute
• STEP 9– Add cooked spaghetti to frying pan and toss through for 30 seconds
• STEP 9– Add diced chilli and spinach leaves and toss through for 1 minute or until spinach has wilted
• STEP 9– Add a small handful of fresh parsley and toss through dish and remove from heat
• STEP 9– Garnish with lemon, parsley, and parmesan cheese (to taste)

Dressing Method (optional):

• STEP 1 – Put all ingredients in a Nutri bullet, and blend. This will emulsify the dressing perfectly every time and never splits. If you don’t have a blender you can stir through all ingredients in a bowl.
• STEP 2– Add dressing as desired to salad (keep in mind that the more dressing you add, the more calories. *This dressing is high in natural fat)