Mango salad.

We’re in the middle of mango season. These sweet, juicy fruits are a real treat. I added them to an Asian-style salad for a refreshing summer dinner. It’s a quick vegetarian meal. Crunchy noodles and peanuts add texture and flavor.

Here are some tips on how to handle a mango. Mangoes continue to ripen after they are picked. Keep them at room temperature until they yield to gentle pressure. To speed up the ripening, place mangoes in a covered bowl or paper bag.

Helpful Hints

You can use any type of crunchy noodles. Or try fried noodles from a can.

You can use any type of lettuce.

Use both the white and green parts of the scallions for full flavor.

Countdown

Prepare all the ingredients.

Assemble the salad.

Shopping List

To buy: 1 bottle sesame oil, 1 bottle rice vinegar, 1 bottle low-sodium soy sauce, 1 small bottle honey, 1 head romaine lettuce, 1 package arugula, 1 bunch cilantro, 1 mango, 1 bottle dry-roasted, no-salt-added peanuts, 1 red bell pepper, 1 bunch scallions and 1 can Asian-style crunchy noodles.

ASIAN MANGO SALAD 

1 tablespoon sesame oil

1 tablespoon rice vinegar

2 teaspoons low-sodium soy sauce

2 teaspoons honey

2 cups romaine leaves

2 cups arugula leaves

1/2 cup cilantro with chopped stems

1 large mango peeled and sliced

1/2 cup dry-roasted, no-salt-added peanuts

1 cup sliced red bell pepper

2 scallions sliced white and green

1/2 cup Asian style crunchy noodles (such as La Choy Noodles)

Whisk sesame oil, rice vinegar, soy sauce and honey together in a small bowl until smooth. Arrange the romaine and arugula leaves on two dinner plates. Add the cilantro, mango slices, peanuts and red bell pepper slices. Sprinkle the sliced scallions on top. Drizzle the dressing over the salad. Divide the noodles in half and place them on the center of the salad.

Tribune News Service