Last weekend AFBA members and attendees of BlogHer were invited to an event hosted by the National Mango Board. We had the opportunity to try some great mango based food and cocktails at Swift’s Attic and the Mango Board was kind enough to send us a box of mangoes!  One of our gift mangoes was under-ripe which is a fantastic opportunity to create this classic southeast Asian salad.

Green Mango Salad

Ingredients

• 1 green mango, deseeded and  julienned 
• 1 bunch green onions, diced, greens discarded
• 1/2 head of purple cabbage, shredded
• 1/4 cup peanuts, coarsely chopped
• 1/4 cup fresh cilantro, coarsely chopped
• 1 Thai chili or serrano pepper, minced (optional)
• 3 tablespoons soy sauce
• 1/2 tablespoon vegetarian fish sauce (available at Asian markets)
• 1/2 tablespoon sesame oil
• Juice of 2 key limes
• Pinch of sugar

Preparation

1. Combine mango, green onions, cabbage, peanuts, cilantro, hot and pepper in a large bowl.
2. In a small mixing bowl, whisk together soy sauce, vegetarian fish sauce, sesame oil, key lime juice, and sugar.
3. Add the dressing to the salad, tossing to combine.

Triple Crown Salad

Ingredients

• 2 ripe tomatoes, cubed
• 1 jar artichoke hearts, diced and liquid reserved
• 2 cups fresh arugula, packed
• 1 lemon, juiced
• salt and pepper to taste

Preparation

1. Combine tomatoes, artichokes, and arugula in a medium bowl. 
2. In a smaller bowl or glass combine 2 tablespoons of reserved liquid and the juice of one lemon to make the dressing.
3. Dress salad and season with salt and pepper to taste.

Rutabagas are a cross between cabbage and turnips. So, while this recipe resembles potato salad the flavor is more akin to the other ubiquitous cookout dish – coleslaw.

Rutabaga “Potato” Salad

Ingredients

• 3 pounds rutabaga, peeled and cut into 1/2 inch pieces
• 1 carrot, grated
• 1/2 cup vegan mayonnaise
•  1/2 cup curly parsley, chopped
• 1/4 cup celeriac greens or celery tops, chopped
• 2-3 green onions, finely chopped
• 1 sprig of green garlic, finely chopped
• 1/2 lemon, juiced
• salt and pepper to taste

Preparation

1. Boil rutabaga in salted water until tender, about 15-20 minutes. 
2. Drain the rutabaga and allow to cool to room temperature.
3. Combine cooled rutabaga cubes with the remaining ingredients.

Kale and Cranberry Salad

Ingredients

• 1 cup fresh cranberries, halved
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/2 cup fresh orange juice
• 1 bunch kale, finely chopped
• 2 tablespoons olive oil
• 1/2 cup walnuts, chopped

Preparation

1. In a small bowl, combine cranberries, brown sugar, salt, and orange juice. Allow to sit for 30 minutes.
2. Place the chopped kale in a large bowl and massage by hand until the volume is reduced by half and the kale is tender, about 2 to 3 minutes.
3. Once the dressing has finished marinating, add it to the salad with the olive oil and toss.
4. Top with walnuts and serve.

Sweet Potato and Black Eyed Peas Salad

Ingredients

• 2 pounds sweet potatoes, peeled and cubed
• Olive oil cooking spray
• 1 cup cooked black-eyed peas
• 2 medium sweet peppers, diced
• 1/2 large sweet yellow onion, diced
• 1/4 cup roasted pumpkin seeds
• 1/2 cup fresh basil leaves, chopped finely
• 1/4 cup olive oil
• 1/4 cup lemon juice
• Salt and pepper to taste

Preparation

1. Arrange sweet potato cubes on a baking sheet and spray lightly with olive oil cooking spray. Bake the potatoes at 400 degrees for 12 minutes, or until tender.
2. While the potatoes are baking, prepare the dressing by whisking the oil and lemon juice together and allowing the basil to marinade in the dressing.
3. Remove the potatoes from the oven and let cool for about 15 minutes.
4. Combine all of the ingredients in a large bowl.

This salad is our combination of two popular Peruvian salads. Ensalada de Chocolo uses Peruvian white corn and quesillo and Cho Cho is extremely popular with Andean ceviche and uses an endemic lupine bean. Since we can’t find fresh Andean lupine seeds in Texas we have opted to substitute soy seeds which are textually and nutritionally very similar.  Together the salads make a great well rounded duo!

Ensalada de Choclo y Chocho

Ingredients

• 2 ears of fresh sweet white corn, husked and roasted
• 16 ounces frozen edamame, defrosted
• 1 large red bell pepper, diced
• 1/4 cup freshly squeezed lime juice
• 1/4 cup fresh chopped cilantro
• 1/2 cup quesillo, crumbled
• 1 teaspoon aji amarillo paste (optional)
• Salt to taste

Preparation

Combine ingredients in a large bowl. Season with salt to taste and allow to marinate at least 10 minutes before serving.

This Greek-inspired salad uses a healthy portion of one of the most nutritious herbs that you’ve probably never heard of (though you might have seen growing in your sidewalk) – purslane!

Serve this salad as part of a nice home Meze platter, along with dolmas, hummus, pita, baba ganoush, and some olives for a refreshing Mediterranean meal.

Ingredients

• 2 medium tomatoes, diced
• 1 medium cucumber, peeled (optionally) and diced
• 1 cup purslane leaves
• 2 cups arugula
• 4 ounces feta, chunked or broken into small pieces
• 1/4 cup fresh lemon juice (~2 lemons)
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparation

1. In a large bowl, combine the chopped tomatoes, cucumber, purslane leaves, arugula, and feta.
2. Whisk together the lemon juice and olive oil, then pour over the vegetables.  Toss to coat.
3. Season with salt and pepper to taste.

This salad makes a great side for burgers, tacos, or with any summer cookout that needs an extra tangy, flavorful punch.

Ensalada Criolla

Ingredients

• 2 medium avocados, cubed
• 1 pint tomatoes (we used sunburst), halved
• 1 medium red onion, julienned
• 1/4 cup lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Preparation

1. Combine all of the ingredients in a large bowl. Allow to marinate for at least 10 minutes before serving.

I don’t know a lot about the foreign relations between Peru and Russia, but after seeing this salad on almost every menu in Peru I am not sure if it has something to do with the country of “Rusa” or if beets are synonymous with that nation everywhere in the world. Either way, all of these fresh veggies and a light mustard dressing make this salad is a winner.

Ensalada Rusa

Ingredients

• 1/2 pound of asparagus, chopped and steamed
• 3 beets, roasted, peeled, and cubed
• 2 medium carrots, sliced
• 1 cup of English peas

Dressing

• 1/2 teaspoon mustard, ground
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 teaspoon brown sugar
• pinch of salt
• ground black pepper to taste

Preparation

1. Combine prepared vegetables and set aside.
2. Thoroughly mix the dressing ingredients until the oil and lime juice are incorporated. Season with salt and pepper to taste.
3. Dress the salad and serve.

Our version of tabouli replaces the traditional bulgur wheat with quinoa.  This salad makes a refreshing summertime lunch, and its nutrient-dense quinoa will keep you going through the heat of the rest of the day!

Ingredients

• 3 cups prepared quinoa (from 1 cup uncooked quinoa)
• 1 large bunch parsley, stemmed and chopped
• 3 medium tomatoes, diced (about 2 cups)
• 1 small white onion, diced (about 1 cup)
• 3 scallions or spring onions, diced
• 1 clove garlic, finely diced
• 1/4 cup lemon juice
• 4 tablespoons olive oil
• Salt and pepper to taste

Preparation

Combine all ingredients in a large bowl and toss gently.  Season to taste with salt and pepper.  Serve immediately or slightly chilled.