Guest Chef Recipe: Mango & Papaya Salad by Lisa Simpson of Raw Liberty

With summer approaching you might find that you're being drawn to lighter, fresher foods like luscious tropical fruits and salads! This zesty and filling recipe is guaranteed to tick all the right boxes and is perfect for those warm summer days.  If you're lucky you'll get to enjoy this outside whilst soaking up some golden sunshine!

Equipment: Blender, knife and plate

Ingredients:

• 1 mango, peeled
• 1 papaya, peeled and seeds removed
• 1 avocado, peeled
• Handful of alfalfa and mung bean sprouts
• 1 red pepper, diced
• ¼ cucumber diced
• 1 red chili, deseeded and chopped
• 2T apple cider vinegar
• 5T olive oil

Directions:

1. Slice the mango, papaya and avocado.
2. Arrange in an alternating pattern on a plate.
3. Garnish with red pepper, cucumber and sprouts.
4. Blend chili, apple cider vinegar, olive oil and salt until well combined.
5. Drizzle dressing over salad.

Raw Chef Tips

• A mango splitter is an inexpensive and handy kitchen gadget that can make light work of cutting the fruit in half and removing its stone.

Papaya seeds are edible and are very nutritious.  They have a peppery taste so can be sprinkled on salads or blended along with your other salad dressing ingredients.