|Mango, strawberry and sweet potato salad with a 'honey' mustard dressing|
I'll share more on the unpacking process in time, but for now, here is a quick and easy salad I made before London's weather changed from summer to autumn. It is still suited to the autumn sunshine that comes through most days - and of course for those of you in the southern hemisphere, it would be a nice way to embrace spring and approaching summer.
The salad is a vague nod to my meat eating days, when honey mustard chicken salads were a favourite salad option. I don't miss them now, and it didn't even occur to me to try and recreate the chicken with tofu (although you could). Instead, I kept the honey mustard flavours in the dressing, with rice malt syrup standing in for honey. I actually don't mind honey on occasion, so if you eat it, you could use that instead of rice malt if you prefer.
The salad combines sweetness from the fruit, crunch from the lettuce, and substance from the sweet potato and cashews. The dressing brings it all together and makes for a really enjoyable side or meal.
Mango, strawberry and sweet potato salad with a 'honey' mustard dressing
A sweet, satisfying salad
Serves 1 as a lunch or 2 to 3 as a side (double quantities for a bigger side dish)
Author: Bite-Sized Thoughts
For the dressing
1/2 tsp mustard
1 tsp lemon juice
1 tsp rice malt syrup
Dash of water
For the salad
1-1/2 to 2 cups torn lettuce leaves
1 pepper, sliced or chopped
1 small sweet potato, cooked, cooled and cut into slices
1/2 large mango, sliced
Handful strawberries, dehulled and sliced
Handful cashew nuts, roughly chopped
To make the dressing, combine all ingredients in a small bowl or jar and whisk to combine.
To make the salad, combine the lettuce, pepper, sweet potato, mango, strawberries and cashew nuts in a bowl. Toss to mix, then add the dressing and stir or toss through.
Have you moved and regretted packing certain things?! And what salads are you enjoying at the moment?