Avocado Mango Salad

1 nice looking mango? Check.

1 handsome avocado? Check.

A little red onion? Yup.

Okay then….

Well it’s way to warm to cook anything so lets make a summer salad and serve it with a few little open sandwiches for dinner shall we?

This has become one of our favourite salads during the last few summers.

Mangos are plentiful and avocados are everywhere.

I made this for the first time several years back and served it with chicken schnitzel.  It has since made an appearance on the dinner table many times (though we no longer eat meat so it’s now served as the main part of our meal).

It’s really simple:-

1 ripe (but not soft) mango – peeled and cut into bite size pieces

1 ripe (but not too mushy) avocado – peeled and cut into bite size pieces

2 Tblsp finely diced red onion

2 Tblsp fresh lemon or lime juice

2 Tblsp olive oil

a few sprigs fresh mint – finely chopped

a little (or a lot) of very finely diced red chilli

a sprinkle of sea salt

a scattering of pomegranate seeds (optional)


Here’s the difficult part….

Gently toss all the above ingredients in a bowl or on a serving dish.



And because it was 42 o C today, we had little open cheese, tomato, cucumber, beetroot and basil sandwiches (and a chilled glass of white wine).


Dinner was definitely good.


Cabbage Salad

imageA variation on the classic coleslaw. This is a a fresh and zingy salad, which complements any meat or veggie dish. Very simple, and you’ll have people coming back for more….

I’ve got 2 cups of very finely sliced cabbage (any type of cabbage is good). 1 diced finely diced tomato (tomato is optional, but I like it), 2 cloves garlic – crushed, juice of 1/2 a lemon, a little salt, a little pepper, 2 tablespoons of olive oil.Image

Make the dressing by mixing together the garlic, oil, lemon juice, salt and pepper. Pour it over the cabbage and tomato (if you’re using it), and toss it together, making sure it’s all really well combined.

Too easy…