Mango the star of this colorful summer salad
This summer salad is sweet and savory with lots of colors and textures. It can be served as a side to your favorite bean burgers or enjoyed on its own as a filling lunch. It also packs well and will keep for a few days in the fridge.
The star ingredient of the salad is the mango. You want the mango to be just ripe; any riper and it will be too soft to peel or dice. If you have never prepped a mango before, it can be daunting. For this salad, I find it easiest to first peel the mango, then slice off all the flesh around the pit and dice it for the salad.
If the salad is made ahead of time, you’ll need to perk up the flavor with some vinegar or lime juice.
Makes: 6 to 8 servings as a first course, or 4 as a main course
For the soup:
oil
pound white or red rose potatoes, peeled and cut into pieces large yellow crookneck squash, cut into pieces
Salt
3. Raise the heat to medium-high, add the tomatoes, chicken stock, garlic, basil, and salt and pepper to taste, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender, about 25 minutes. The soup will be slightly thickened.
4.
Fill