In my world, part of eating well means being able to relax about food.
Healthy eating is not an all or nothing scenario.
Yes, fresh is best. Yes, homemade is healthy. Yes, cook when you can.
But you know what?
Sometimes I just can’t.
And when those days coincide with my husband feeling the same way, we order in.
You read that right. The girl writing this cooking blog orders in. There is no shame in it.
Take-out choices range from pizza, to sushi, to indian; but the most popular one by far is thai.
Coconut curry, pad thai, shrimp chips and green mango salad has become our staple order. I’m always so drawn to thai food because of the flavour complexities. Each bite offers a touch of savoury, sweet, sour and bitter in perfect balance. And sometimes a nice chili kick to boot.
Recreating a green mango salad at home was such a cinch, I had to share it.
This salad is not only beautiful, the recipe is simple, quick and can be made ahead.
Adding chicken, beef or tofu can make it a meal too.
Ensure you pick nice firm mangoes for this recipe. They should be firm enough you can peel them with a vegetable peeler.
Cut alongside the flat oval shaped pit, slice them thinly, then stack those slices and slice them thinly again.
Try to cut the peppers into slices roughly the same size.
I stopped short of julienning the carrots and bought the pre-shredded option.
If you’re making the salad ahead of time, toss the basil and peanuts with the salad right before serving to maintain colour and texture.
For a bellisimo presentation, serve the salad in individual romaine lettuce leaves.