Thursday, October 14, 2010

Mango-Avocado Salad, Dwight Style

I finally got around to making the recipe from the last posting from Fresh365Online. If you know me, or have read this blog, you probably realize by now that I NEVER follow recipes exactly and this was no exception. So, let's call this new recipe, Mango-Spinach Salad. I also added chicken, and white rice, and I didn't have any cilantro (although, I almost went to the store JUST for that but I am glad I didn't because it was fine without it!) and I used some other substitutions. See below!

A handfull of spinach, chopped
1 mango, sliced into small cubes
1 avocado sliced into small cubes
1 can of black beans drained and washed
1 baked chicken breast (seasoned with salt and pepper) and cut up into bitesize pieces
I used a pepper from our garden rather than a jalapeno pepper. I'm not sure what type it was, but it was a sweet pepper, similiar to a banana pepper. Anyway, I used one of these, remove the seeds and dice.
1 T Lemon juice from a lemon
1 t sugar
2 T olive oil
black pepper to taste
salt to taste
cooked white rice

In a bowl, combine spinach, mango, pepper, black pepper, a dash of salt, half of the lemon juice. Mix together. Gently add avocado.

In another bowl, mix up the sugar, rest of the lemon juice, a little bit of black pepper, and olive oil. Add the beans to this mixture and coat well.

To serve, put white rice in the bottom of dish, add black bean mix on top, add chicken pieces, add spinach-mango mixture on top and garnish with fresh black pepper.

Steve calls this meal a hit!

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