I love Spring, its richness (and low prices) of so many fresh fruits and veggies.
It makes me want to eat fresh and raw. I am not any near to say I eat raw a lot. To be able to say that I would have to stop eating all that home-baked breads and pies that I like so much (maybe too much), ah… and ice cream.
Sometimes, I wish my husband wasn’t such a carnivore, but that is his choice… I prefer to spend a little more time in the kitchen preparing two dinners (or lunches) just so I don’t have to eat meat. I think it’s worth it on a long run… and I feel so much better when I don’t eat it. I am not a vegetarian (I used to, though). I spoiled myself with a good and flavorful homemade chicken stock… and all kinds of soups made with it
once, after a long trip to a grocery store, which is always a challenge with two kids, we came back exhausted. Husband had quick leftover lunch (with meat) and I was planning to go through the afternoon snacking on some almonds. It didn’t work that way. I was too hungry. Unloading all the groceries I’ve decided to make a salad.
I thought, I came up with a great recipe. Later browsing the Internet I saw I wasn’t the first who invented mango-avocado-tomato salad… and that it actually has a name already: “mango salsa”.
I thought I found my “signature dish”😉
1 yellow mango
1 Roma tomato
1/4 red onion
2 Tbsp raisins
2 tsp coconut oil
1 Tbsp almonds, (optional)
Directions are easy
Cut everything into pieces (except raisins) and mix with coconut oil. Add salt and pepper. Sprinkle with chopped almonds.
I have to add that the coconut oil in this recipe is a MUST!!!