Lunch Pasta with Mango Mayonnaise
When life gives you mangoes, make mango dressings. Not only are they super yum, they are good for you too. Can't wait till next mango season starts again! Luckily we still have some in the freezer.
Servings: 2
Calories: 290kcal
Ingredients
For the salad
- 1/4 cup onion finely chopped
- 1/2 cup carrot finely chopped
- 1/2 cup tomato finely chopped
- 1/2 cup cucumber finely chopped
- 1 cup salad greens of your choice packed
- 1.5 cup uncooked pasta of your choice (GF if needed) we used whole wheat fusili
For dressing
- 1/2 cup mango
- 1/2 lime/lemon juice only (use less if using lemon)
- 1/2 cup fresh parsley
- 1 clove garlic
- 1 tbsp fresh grated ginger (1 inch = 1 tbsp grated = 1 tsp powder)
- sea salt to taste
- black pepper to taste
- 1 tbsp extra-virgin olive oil
Instructions
- Cook pasta according to the instructions on the package in lightly salted water. When cooked, drain and allow to cool.
- Add all dressing ingredients to a blender or food processor and blend until smooth. Can be stored in the fridge for up to 3-4 days.
- Combine all pasta salad ingredients in a large bowl. Toss to combine and drizzle with dressing.
Notes
Take along tip: store salad greens on top.
Interesting Read(s):
- Mason Jar Salad Recipes: How To Pack the Perfect Salad in a Jar
- Why You Should Add Some Healthy Fats To Your Juices, Smoothies, Or Salads
- Plant-Based Calcium: Why It Is Good for You and How to Get It