This mango salad is a wonderful & easily made accompaniment to any meal. I served it alongside roasted strips of chicken and steamed baby bok choy. Make some extras as it will last well in the refrigerator until the next day as leftovers. Be sure to use mangos that are not quite ripe (green skins) as they hold together much better than the ripe ones.Ingredients:
2 firm mango, sliced into thin strips
1/2 purple onion, sliced into thin strips
1 sweet red pepper, sliced into thin strips
2 cloves of garlic, flattened and chopped finely (or 1/2 tsp garlic powder)
1 tsp sea salt
1/4 tbsp freshly ground black pepper
juice of 1/2 a lime
2 tbsps apple cider vinegar
1 tbsp toasted sesame oil
1/4 cup fresh blueberries
1/4 cup dried cranberries
1. Combine all ingredients, except blueberries and cranberries, in a salad bowl. Toss lightly.
2. When ready to serve, sprinkle with blueberries and cranberries.
