Not sure exactly what the name I used for this post translates to, but what I was going for was ‘holy smokes that was a delicious, refreshing and super healthy meal!’
When I got home for lunch, I only had about fifteen minutes to prepare something before getting ready to head out again.
I bought some mangoes on the weekend and they are perfectly ripe right now. So, on my walk home I was visualizing eating that tasty, golden, juicy fruit. It’s not without personal conflict that I buy produce that is not seasonal and local, but, since I’m currently eating raw and it’s so cold around here that my snowdrops haven’t even opened yet, I’m treating myself to some tropical goodness, mixed with local sweet potatoes and carrots.
raw sweet potato, carrot and mango salad
1 sweet potato, peeled and spiralized
1 carrot, peeled and spiralized
1/2 package raw kelp noodles
1 mango, peeled and cut into thin slices
1/2 red pepper, cut into thin slices
juice of 1 lemon
dried chili flakes or sriracha to taste
sesame seeds (garnish)
Note: I used a spiralizer to cut my sweet potato and carrot, but you could also grate them.
Add everything except the sesame seeds to a large bowl and mix with tongs until everything is blended well.
Serve in bowls with a sprinkle of sesame seeds on the top.