Seems to be that I'm living a total fresh veggie and vitamin ecstasy.You might have realized that I got a crush on salads lately.
Last week after preparing my Spring Green Salad With caramelized Pears, Blue Cheese and Crisp Jamon Serrano I spend the morning checking the Farmer's Market for fresh, seasonal products.
For us in the Southern Hemisphere autumn is approaching and the weather has changed very early this year.
People are worried here in Lima after several earthquakes stroke the region, the last one this Monday at 8,3 according to the Richter Scale in neighboring Chile.
It must have been quite a shock, but fortunately, despite of the strength of the earthquake no major losses of life's or damages were reported.
This day there was a Tsunami warning for Peru and the coastal road in Lima was closed for several hours.
Thank heavens it turned out to be only prevention.
Anyhow we are trying to take some emergency measures recommended by the authorities and have a pack back with a survival kit ready by our bedside.
Actually it's quite tricky and I stumbled over the back pack last night.
Well, I suppose nobody is perfect:)
So I thought healthy comfort food might not be a bad idea.
Everybody at home loved this crunchy salad with curry sauce and as it is effortless and can be prepared in advance its perfect for entertaining as well.
1 butter head lettuce
1 frisee lettuce
150 g sugar snaps
For the dressing:
1/2 cup Greek yogurt
1/2 cup mayonnaise
1 teaspoon curry
1 teaspoon freshly squeezed lime juice
1 tablespoon freshly squeezed orange juice
some drops Tabasco sauce
Salt and freshly ground pepper
1 small ripe mango
1 spoonful fresh , chopped coriander
Wash salads thoroughly.
Blanch the peas in boiling salted water for about 20 seconds, then cool in ice water to preserve color and crunchiness. Drain.
In a medium bowl mix yogurt,, mayonnaise and curry.
Add lime and orange juice and season wit salt and pepper.
Peel mango and banana and cut in small cubes.
Sprinkle with lime juice to preserve color.
Mix carefully with the curry sauce.
Place salads and sugar snaps around a serving plate and arrange the curry sauce in the center.
Sprinkle with fresh chopped coriander.
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