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Cinco de Mayo has come and gone, football season isn't here yet - but if you're like me, perhaps you're pretty much salsa-d out! You can still have a great dish with all the wonderful, healthy ingredients you had in your salsa. Undo it - that's right, Undo your salsa! Un-make-it. Take a do-over, a mulligan. Keep it simple and make a terrifc side salad out of what you would normally chop up to make salsa. Here's our version!
We took the main ingredients in our Cinco de Minty Tropical Salsa and in a few short minutes, created a great tasting side salad with a lot less chopping and dicing. We added a cucumber and a different dressing and served it up with some baked beans and vegan burgers on flat rolls.
Salsa Un-Done
Ingredients
1 fresh mango, thin sliced
2 medium tomatoes, thin sliced
1/2 green bell pepper, thin sliced
1/2 small red onion, thin sliced
1/2 seedless cucumber, thin sliced
2 Tbsp. fresh mint, finely chopped
2 Tbsp. lime juice
2 Tbsp. orange juice
1/8 tsp. red pepper flakes
Fresh Romaine lettuce leaves (about 8
nice sized leaves)
1 Tbsp. brown sugar
How we make it
Rather than finely chopping everything we
sliced, making thin slices.
In a medium size mixing bowl, whisk together
the lime juice, orange juice, red pepper flakes
and brown sugar.
Thin slice the bell pepper and cucumber.
Add the bell pepper, cucumber and the red pepper
flakes and place it in the refrigerator to meld
the flavors while you slice the remaining ingredients.
After slicing everything else, add the remaining
ingredients minus the tomatoes, to the bowl and
toss to coat thoroughly.
Chill while you prepare the burgers or whatever you
are serving with the salad.
Just before serving, place Romaine lettuce leaves
on salad plates, top with thin sliced tomatoes, then
heap on the mixture from the mixing bowl. Drizzle
any remaining marinade over the salad. Sprinkle
the fresh mint over the salad. Salt and pepper to
taste. Enjoy!
Serves 2

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