This came about when I realised I had nothing left in the pantry other than these four main ingredients. I'm grateful now that this happened, as this salad tastes amazing and, with a smattering of chilli flakes, it sure packs a punch. It's fresh and slightly tart while slightly sweet - an unusual but beautiful combination.
I used radish leaf pesto in this salad, however, most pestos should work well, particularly herb-based pestos. The bitterness of the radish leaf pesto offsets the sweetness of the mango and vice versa, resulting in a delicate balance.
Preparation Time: 10 minutes
Makes: 1 serving (multiply for more people)
Ingredients (per person)
1 small mango
1/2 cup broccoli florets
2 tbsp pesto
Juice of 1/4 lemon
1 tsp apple cider vinegar
Salt and chilli flakes
Cut the sides of the mango.
Score the sides with a small knife.
Using a spoon, scoop out the pieces and place in a large bowl. (As I was only making lunch for one, I made the salad directly in the serving bowl.)
Chop the broccoli as desired and place in the bowl with the mango.
Chop the artichoke into small pieces and add to the bowl.
Pour over the lemon juice and vinegar and season with salt and chilli flakes. Combine well.
Divide the mixture among the serving bowls. Using a teaspoon, top the salad with small dollops of the pesto. Enjoy!