With the hot weather over this festive season, I wanted a salad that was light yet summery for my Christmas spread. So I created this broccolini, cannellini bean and mango bowl. Give it a whirl and let me know if you make it! Tag #optimahealth with all your creations.
Served 14 of us as a Christmas side. For a main I would say it would serve around 7.
Ingredients:
- 5-6 decent handfuls of greens of choice to cover the plate/bowl – I used a mix of rocket and spinach.
- 2 mangoes, peeled and sliced into wedges.
- 2 tomatoes, thinly sliced.
- 1/4 red onion, thinly sliced.
- 2-3 bunches broccolini.
- 1/2 tin cannellini beans, rinsed and drained.
- 1 handful mint, roughly chopped.
- 1 handful coriander, roughly chopped.
- Goats cheese or feta, to taste.
- Olive oil.
- Optional: nuts/seeds to garnish.
Method:
- Lightly steam broccolini to desired consistency. I simply microwaved them with a dash of water for 3-4 minutes. You could steam them though if you preferred. Once cooked, put them in a bowl of cold water to retain colour and prevent further cooking. Set aside.
- Cover your dish with your greens. Drizzle with a little olive oil to glaze slightly. Lightly toss.
- Layer on the mango, broccolini, tomatoes and onion.
- Sprinkle over the cannellini beans, herbs and feta/goats cheese.
- I topped my salad with some dry roasted almonds and seeds. Macadamia nuts would work nicely too.
- Enjoy!
Notes:
*I dressed mine with some white balsamic glaze. Alternatively, a vinaigrette would go well too.
**This salad paired well with Christmas ham and turkey. It would go perfectly with salmon or fish too.