I finally went to the grocery store. Phew.
But I still can’t bring myself to cook… like… with the stove and / or oven. Maybe if I wanted to transform my apartment from the sweat lodge it already is into a sauna I would be more inclined…
Even thinking about the hot stove is making me sweat.
So temperature hot is out of the question, but spicy hot is a different story. When I was living in Thailand, I got used to eating spicy food when it was hot outside. Something about how the spicy food helps raise your core temperature so you don’t feel as big a difference with the temperature outside? Something science something something.
But back to the salad. The spicy mango dinner salad. On my new, spicy and tropical plate [and by spicy and tropical plate… I might bright and yellow!]. I’m not saying I made this salad because I thought it would look pretty on this plate, but I’m not saying I didn’t either.
The mango + pineapple paired with the coconut oil makes the whole thing taste sort of like a pina colada … but with greens. The serrano pepper adds a nice kick, and the lime + cumin dressing just ties the whole thing together. It’s bright, it’s refreshing, and it makes me want to stick my toes in the sand.
Spicy Mango Salad
½ c. mango, chopped
¼ c. pineapple, chopped
½ red pepper
¼ red onion, minced
1 serrano pepper, seeded and minced
1/2 c. corn [I cut fresh corn off the cobb]
2 c. kale
1 lime, juiced
½ t. cumin
½ T. coconut oil
salt to taste
Make the bulk of the salad first. Combine the fruit, red pepper, hot pepper, corn, and red onion in a bowl. Squeeze half the lime juice over the mixture, season with a little salt, and put the whole thing in the fridge for 15 minutes or so to let the flavors come together.
When you are ready to eat, make a bed of kale and spoon the mixture over, making sure to add the delicious + spicy juice. Whisk together the rest of the lime juice, cumin, and coconut oil. Dress the salad, season with salt, and enjoy!
Happy 50th blog post to me 🙂