Mango really does go with everything and to prove it, I mixed it in with Kelp Noodles. Seems you kids can’t get enough of these weird noodley things. Since I received healthy food confirmation through my awesome sluethy readers, I feel okay to continue working my way through the half-a-dozen packets I bought in a zealous fit of raw food inspiration.
So it is September and doesn’t it feel like it too? I am heading off to Winnipeg for the long weekend to attend one of my oldest friend’s weddings (This friendship goes back to summer camp in the summer of ’89 and saw us through a ridiculous summer in Europe in 2001).
Even though Labour Day weekend kind of marks the transition from Summer into Fall, I couldn’t resist these amazing ripe organic mangoes. Last night I had the intention of cooking dinner, but before I started cooking, decided to peel and store the mangoes. I had one little taste and that was it for me. I couldn’t not eat them. I decided that Mango and kelp noodles were a logical combination. I opened my fridge to see what could go with them and the perfect combo jumped off the shelves and into my hands. What would go with mangoes better than kelp noodles, cilantro pesto, cucumber and a wedge of lemon? The answer, my friends, is nothing. Nothing could go better!
Fresh, light, easy and with the perfect mix of sweet and spicy. You may like to add some chopped red onion to add to the mix, but raw onion gives me nightmares (I swear it does!) so I left it out.
I don’t even really have a recipe for you. That is how easy this one is. I will make a list for you though.
KelpNoods-Mang-Cumber-Lantro Raw Salad
Mango Kelp Noodle Salad
by
Prep Time: 5 minutes
Cook Time: None
Keywords: mix lunch entree dinner salad dairy-free gluten-free soy-free vegan vegetarian low-sodium low-carb cucumber mango kelp noodles whole food summer spring
Ingredients (Serves 1)
- One handful of rinsed kelp noodles(though again, any old noodle will do)
- 1/4 cup of Cilantro Pesto (I mixed in some kale for added protein and greenness)
- 1/4 mango, sliced
- 1/2 cup cucumber, sliced and quartered
- 1 wedge of lemon
- sea salt, flax oil, and cayenne to taste
Instructions
Mix together and serve.
Since I do believe mango goes with everything, what is your fave use of it?
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