Mango Summer Salad
Sundays are all about cooking and experimenting in the kitchen! After making a delicious Italian meal for the family of Aglio e Olio pasta and Tomato Bruschetta, all we needed was a light salad to go with it!
This delicious Mango Summer Salad will only take you 10 minutes or less to make!
What you need:
1 cup Basil leaves (we grow our own basil leaves at home and we strongly recommend you to do the same!) (You could also use rocket leaves instead of basil)
1 Mango cut into pieces
½ cup Olives
Crumbled Feta Cheese to top
Balsamic Vinegar Glaze
- Roast the Pistachio Kernels over low flame for few minutes. This makes them extra crunchy and adds a wonderful texture to the salad!
- Mix all ingredients in a bowl.
- Top up with the balsamic vinegar glaze.
- Chill the salad in the fridge for 30 minutes before serving!