Summer Squash Salad with Basil and Mango recipe

From popular author Jane Griffiths comes this lovely healthy recipe for Summer Squash Salad with mango and a hint of chilli.

Ingredients
Dressing:
1/4 cup pomegranate concentrate
1/4 cup mango juice
2 tablespoons olive oil
1 tablespoon whole-grain mustard
salt and pepper
1 red onion, finely sliced

Salad:
5 courgettes and 5 patty pans, cut into bite-sized chunks
1 small cucumber, finely sliced
1/2 cup basil leaves, shredded
1 cup cherry tomatoes
1/2 mango, cubed
1 fresh red chilli, chopped

How to
Dressing:
Whisk the first 5 ingredients together until smooth.

Add the onion and leave to stand for an hour.

Salad:
Steam the squash until just cooked and still crunchy. Leave to cool for 10 minutes.

Transfer to a serving bowl and mix with the cucumber, basil and cherry tomatoes.

Add the mango and chilli to the salad dressing and stir through until well mixed.

Pour over the salad and toss everything together until well coated.

Serve with fresh olive bread.

From Jane’s Delicious Kitchen by Jane Griffiths. For more information on this cookbook, click here.

Recipe ID 9104

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