~ Green Mango & Guava Salad~

by Sara on March 22, 2010

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This salad was inspired by my visit to a favorite Korean Market of mine called ASSI Supermaret in North Wales, PA which is a suburb of Philadelphia, Pennsylvania. I love this supermarket, they have the  freshest of produce & a vast variety of seafood and last but not least a great collection of  delicious kimchi. I was walking around in awe of the produce section and came across such gorgeous green unripe mangos and guavas. My mouth was watering and could not wait until I brought these beauties home and made them into a salad. I also use the unripe green mangos to make a spicy mango chutney which is sweet, sour & salty & spicy. Guavas are also great to use in a fruit salad or you can also make a guava jam.
The dressing for the mango & guava salad have Thai ingredients. I love these tantalizing flavors especially the salty, sweet, sour & spicy element of Thai cuisine. Also this salad dressing was inspired by Jaden Hair’s wonderful book, The Steamy Kitchen Cookbook This cookbook is  beautifully illustrated  with wonderful recipes which I found  very easy to follow. I am an avid collector of cookbooks & I highly recommend that you add Jaden’s  gorgeous book to your cookbook collection! :-)

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  • SALAD INGREDIENTS:
  • 1 large size green  semi-ripe mango
  • 1 large size semi-ripe guava
  • 1 carrot
  • 2 red thai chillies
  • 2 sprigs of green onions
  • few srpigs of fresh cilantro
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  • METHOD FOR THE SALAD
  • Peel the Mango
  • I used Pro-Slice Thai Peeler, Kiwi brand to shred the mango, guava & carrots.
  • add some chopped green onions
  • add  cilantro leaves (not chopped)
  • Now pour the salad dressing over the salad, toss the salad before serving.
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  • SALAD DRESSING INGREDIENTS:
  • 3 tbsp fish sauce
  • 1 tbsp sugar
  • 2 tbsp lime juice
  • 5 tbsp canola oil
  • 1/4 tsp peeled & grated fresh ginger
  • 1 clove of garlic, minced
  • 2 thai chilli peppers finely chopped
  • I also added some grated lime rind about 1 tsp for extra lime flavor.

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  • METHOD for SALAD DRESSING:
  • In a medium size bowl, add all of the ingredients accept for the oil.
  • whisk in the the oil into the salad dressing.

{ 7 comments… read them below or add one }

Nadia March 22, 2010 at 4:31 pm

yummmm! i always order this when i see it on a thai menu. love this salad, so fresh.

denise @ quickies on the dinner table March 22, 2010 at 4:48 pm

I LOVE Thai food and this salad’s a definite winner!

jaden March 22, 2010 at 10:13 pm

Oh baby! So colorful – love it – thank you for the shoutout!

Laviza March 23, 2010 at 12:17 pm

Bravo !!

Bridgett March 25, 2010 at 3:33 am

What a beautiful salad and I love the mango aspect. Yur presentation makes it all the more inviting as well and I love the cherry blossom plate! My grandfather brought my grandmother a set of something so very similar back from the war and now I have it. I love the gorgeous blue.

Lita Hatake April 8, 2010 at 11:53 pm

I’ve been looking through your blog. You have some great posts on here, especially this one – I really liked it…nice post. Consider yourself bookmarked

Toofan April 9, 2010 at 7:20 pm

This is my first visit here, but I will be back soon, because I really like the way you are writing, it is so simple and honest

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