Mango Sesame Salad
Serves: 2
  • 2 cups of mixed lettuce leaves
  • Small handful of rocket (arugula)
  • ⅓ capsicum cut into thin slices, then halved lengthways
  • 1 mango (both cheeks) peeled and cubed
  • ⅓ cup fermented carrots or freshly grated carrots
  • ¼ cup finely shredded purple cabbage
  • 2 tsp sesame seeds lightly toasted
  • For the dressing:
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white vinegar (can use ACV or Kombucha vinegar)
  • 2 tsp coconut aminos (or wheat free tamari sauce)
  • 1 tsp coconut sugar
  • ½ tsp sesame oil
  1. Lightly toast the sesame seeds on the stove, careful to stir frequently as they can brown quickly
  2. Wash and spin dry lettuce mix and rocket (arugula) (don't skip the spin drying of the lettuce, any residue water makes a soggy salad)
  3. Thinly slice the capsicum, then halve lengthways
  4. Cut off both mango cheeks, score cubes with a knife, then use a large spoon to scoop the seeds out (or peel the mango before cutting the cheeks off, then chop into cubes) - I find the scooping with a spoon method faster but doesn't look as good as peeling first then chopping
  5. Peel and grate your carrot if not using fermented carrots
  6. Finely slice some purple cabbage or use a mandolin
  7. Place all the salad ingredients, except sesame seeds in a large bowl
  8. Make the dressing by adding all the ingredients in a jar with lid, shake until well combined
  9. Toss the salad gently and place in serving bowl/plate
  10. Sprinkle with toasted sesame seeds
  11. Top with any other additions such as cooked diced chicken or salmon
Recipe by Enlightened Foodie at