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I’m all about keeping things rustic and this Mango salad with sourdough croutons is just that served on a large cutting board. It's fast, fresh and fabulous, and I guarantee your guests will absolutely love this summer salad!
Ingredients
1 mango
2 x baby cos lettuce
1 cucumber, cut into half moons
½ red onion, thinly sliced
handful of fresh mint
4 slices sourdough
olive oil
salt
Lemon vinaigrette
3 tbsp olive oil
1.5 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp seeded mustard (or more Dijon)
Juice of half lemon
Method
Preheat your oven to 180’C. Break up the sourdough with your hands to make small croutons. Place on a baking tray and drizzle with some olive oil and a sprinkle of salt. Bake in the oven for 10-12 minutes until they are golden brown.
Cut the cheeks from the mango and use a spoon to scoop out the flesh. Turn it over onto a cutting board and slice it thinly.
In a small jar, combine everything for the vinaigrette and shake well to combine.
To assemble, layer the cos lettuce, cucumber, red onion and mint. Place the sliced mango on top, followed by the sourdough croutons. Finish with a drizzle of the vinaigrette over the top just before serving.
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