Rutabaga Mango Salad
This is a lovely and healthy winter salad. The flavor of the mango blends well with the rutabaga and both are ripe at the same time. We really enjoyed this salad.
Serving Size: 4
- 14 ounces rutabaga
- 4 spring onions
- 1 ripe mango
- 1/4-1/2 cup soy cheese
- 1/4 cup pine nuts, sunflower seeds or pumpkin seeds
- 5 tablespoons lemon juice
- 1/2 cup olive oil or other fine oil
- 1 tablespoon agave syrup
- salt and pepper
- handful basil leaves
- Slice the spring onion (the white and light green parts) in thin slices.
- Mix the lemon juice, oil, agave, spring onion pieces, salt and pepper into a smooth dressing/marinade.
- Peel the rutabaga and slice into matchstick sized pieces.
- Bring a pot of lightly salted water to boil and cook the rutabaga pieces for a few minutes until al dente.
- When they have become al dente (test with a fork), drain the water off and plunge the rutabaga pieces into icy cold water to stop the cooking process.
- Drain the cooled rutabaga and place in a bowl.
- Pour the dressing/marinade over and mix well. Allow to season for at least 20 minutes.
- Toast the nuts or seeds lightly in a dry pan.
- Grate or slice the soy cheese.
- Wash and pat dry the basil leaves.
- Slice the broad side of the mango in half near the seed. Do the same on the other side and slice around the seed as well.
- Peel the mango pieces and cut in pieces as desired for the salad.
- Serve the salad with the rutabaga slices and mango pieces on individual plates.
- Reserve the dressing/marinade to use as a dressing.
- Place basil leaves around the plates and sprinkle the toasted nuts or seeds on top.
- At last, sprinkle the grated or sliced soy cheese around the plates and serve.