This salad shouts summer and is loaded with tropical fruit! The sweet mangoes and papayas should be in full season and at their peak of sweetness.
The sweet of the fruit contrast well with the spicy greens, they balance each other beautifully. The spice from the ginger and the lime in the vinaigrette brings the fruit alive and makes them pop with flavor.. This salad is light and fruity, perfect for those lazy hot days when you do not feel like eating too much.
This is a wonderful cookbook from one of the beat vegetarian restaurants in San Francisco. one that I have dined in quite a few times. The recipes, are unique, like this salad, and the food always so, so good. This restaurant brought to the forefront vegetarian and vegan cuisine, before it was so fashionable. The recipes are amazing and the food always delicious. This, and the other Greens cookbook, should be on everyone bookshelf, whether you are vegetarian or not.
For more recipes from this amazing cookbook, click here.
Ingredients:
For the vinaigrette:
Zest of 1/2 lime
Juice of 1 lime
1 tablespoon orange juice
1/2 tablespoon champagne or white wine vinegar
1/2 teaspoon ginger paste
3 tablespoons olive oil
Salt, to taste
2 ripe mangoes, peeled and diced
2 cups papaya, peeled and diced
A generous handful sharp leaves, mizuna, arugula or kale. Add a touch of spinach if you want a less bitter salad
Mix all the ingredients for the vinaigrette and set aside.
Mix the cut mango and papaya cubes. Set aside in the fridge.
When ready to serve, add a layer of the greens to a large bowl. Toss the vinaigrette with the fruit and coat them well.. Taste and adjust salt and ginger. The ginger should be a light hint and beautiful, not too spicy. Top the greens with the papaya and mango cubes.
NOTE: Toss the vinaigrette just before serving, it will wilt the leaves over time, and the fruit will give out their juices and turn mushy.