Today, I just wasn’t really feeling making a salad for lunch out of whatever was in the salad drawer but I’m so so so glad I made it and didn’t get something else instead.
Because today’s salad is my new favourite and I’m going to be eating it a lot.
You can of course use whatever salad ingredients you like - plus avocado and mango - but what I had worked perfectly (I think) in a sort of salsa-like kind of way.
2 spring onions, topped and tailed and sliced
2 radishes, topped and tailed and sliced
4 cherry tomatoes, quartered
2 sticks celery, just the good middle part of the stalk, sliced
red, green and yellow pepper, cut into chunks or sliced
fresh mint leaves and fresh parsley leaves, chopped (coriander would be good too if you like it)
1 small red birds eye chilli, diced (only use as much chilli as you like of course)
half an avocado, cut into slices or chunks
half a mango, cut into slices or chunks
a grind of salt
the juice of one lime (or half a lime if it’s very juicy)
flaked almonds, toasted quickly in a dry pan
I just chopped it all up, then added the salt and lime juice and mixed it all together with clean hands.
Tipped it onto a fresh plate and topped with the toasted almonds.
I’m going to have this for lunch tomorrow too - to use up the other mango and avocado halves!