Matt grilled burgers last night. They were delicious! I haven’t been eating much (any) beef lately, but I wanted a burger and he obliged.
Burgers
I thought a colorful salad would be fun with it, but nothing typical and boring. Plus, it’s (almost) summer…why not mix it up?
Summer Salad
*4 servings*
And now for the dressing…I added 1/2 teaspoon crushed red pepper flakes, but if you want less of a kick, go for 1/4 teaspoonful.
Mango Madness Dressing (ole!)
makes 1 1/2 cups dressing, 6-10 servings
Here’s how I slice a mango:
Take your knife and cut around mango lengthwise. Twist two halves of mango in palms in opposite directions, to loosen fruit from giant seed.
Holding half of the mango in one palm, carefully slice the mango horizontally and vertically, taking care not to slice through to the peel (and your hand).
*This method avoids mushy, mucky mango mess and gives you clear cut cubes of mango. I learned this from Cafe Red Onion, a Latin fusion restaurant in Houston.
The end result…a creamy HEALTHY mango dressing! Ole!
My happy plate…
Happy Wednesday! Matt and I are having a picnic in the park tonight! We’ve never done that before, and the menu includes sweet and sour chicken drumsticks, spinach orzo salad, healthy potato salad, and homemade hummus! I’ll show you more later. Salud!
