BEETROOT MANGO FETA SALAD
Beetroot Mango Feta Salad is a colourful, appetizing and filling summer salad. Ginger Lemon Dressing adds a bit of a kick. An excellent light meal option as both beetroot and mango are not only super delicious but filling too. The sweetness of both is offset by the tangy and salty feta. Perfect combination.
Ingredients
FOR THE SALAD
- 1 cup beetroot cooked and diced approx. 145g
- 2 cups ripe mango peeled and diced approx. 270g
- ½ cup crumbled or cubed feta cheese
- 2 cups mixed green salad
- 10 to 12 mint leaves
- ¼ cup sliced onion approx 20g
- ¼ cup cashew nuts roasted approx. 35g
- 2 tbsp pumpkin seeds approx. 25g
FOR THE LEMON GINGER DRESSING
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp honey
- ½ tsp salt
- ¼ tsp coarse pepper powder
- ¼ tsp grated fresh ginger
- 1 tsp lemon zest
Instructions
- Layer the green leaves all over the serving bowl.
- Add mango, beetroot and feta. Use feta cubes or crumbled
- Sprinkle the cashew nuts and pumpkin seeds.
- Top it with mint leaves.
- Whisk all the ingredients of the dressing together.
- Pour over the salad just before serving.
Notes
- Tear the leaves into bite size if they are too big.
- Add any salad leaves of your choice.
- Use fresh ginger, as it sort of adds an extra zing to the salad.
Add nuts and seeds of your choice. - For a vegan version replace honey with maple syrup and use vegan feta.
- Use paneer instead of feta cheese. Just add an extra tsp of lemon juice to the dressing.