Last night, I picked up these mangoes - you know, the cute yellow ones, also known as Ataulfo mangoes.
These are the type of mangoes that will leave you feeling nostalgic for the days of tropical beaches, sand, and sun. This salad screams summer, and that is exactly what I am screaming - SUMMER.
I guess if you really love avocados, you can try and grow an avocado tree.
This is what I am currently trying to do. It is really easy.
Remove the seed from the avocado. Wash and pat dry. Align the avocado seed so the stem or nub is at the bottom. Place 3 or 4 toothpicks into the avocado, around the side.
Fill a glass with water and rest the avocado in the water, stem down. The tooth picks will suspend the avocado in the water.
Make sure that the avocado is suspended in water at all times. Wait for a stem to sprout. Once it's 6 inches tall, plant it in a pot, and place in a sunny window.
I have just started this process and will keep you updated on my avocado growth.
5 oz tub mixed greens
1 mango, chopped
1 avocado, chopped
2 Quorn cutlets (substitute chicken breast), sliced
1/4 cup shaved Parmesan cheese
1/4 cran raisins
1/3 cup slivered almonds
2 tbsp olive oil
1 1/2 tbsp apple cider vinegar
1/4 tsp garam masala
1 garlic clove, crushed
1 tbsp honey
salt and pepper
1. Fry the veggie cutlets in olive oil until brown on each side. While the cutlets are cooking, whisk all the dressing ingredients in a bowl.
2. Top the lettuce (in the following order) with mango, avocado, Quorn cutlets, cran raisins, and then dressing. Sprinkle with slivered almonds and salt and pepper to taste.