Mango peach salad with soy dressing | Glutenfreewhisk

 With summer season at its peak, having a salad seems just right. Even when the monsoon arrives it still becomes difficult to end the kitchen and cook in this heat. So, the best and healthy alternative is to fix yourself a quick salad. Want to have something cold for a meal that is so yummy that you will be guilt-free after having a bowl or two of it. Because this mango and peach salad tastes so much better when eaten cold. And with this on and off heat, a cold yet healthy meal is all you can ask for. 

Yes, I am making the most of mango season and using it in every way possible. Be it a drink like mango piyush or be it a cake like Mango Basque Cheesecake or be it a salad like this with another favorite salad dressing of mine, Soy honey dressing. This salad and salad dressing combination is just great. Sweet, nutty, salty that goes so well with the natural sweetness and tanginess of mango and peaches. 

This is episode 28 in my summer recipe series and sharing a summer salad recipe makes me so happy. After my successful March salad series everything I make a salad, I think of going a level up with textures and flavors and this fruit and vegetable salad with a soy dressing is nothing short of perfection. Eat this mango peach salad fresh and cold because it tastes the best when eaten that way. I really love the olives and cheese in the salad. The unique taste and texture of olives make you want to search for more of them in your bowl. And combine it with cheese, the experience is elevated two folds on your palate. This salad is crunchy with sweetness exploding from mango and peaches with all the tanginess from lemon juice balanced with sweet and nutty dressing, making it a great bowl of salad to indulge in. High in fiber, great in taste and rich in vitamins and minerals.

If you are not aware of my salad series, then you can check a few favorite salads of mine viral carrot salad or retinol salad. Mixed chickpea and cape gooseberry salad is my all-time favorite because the orange juice, mint salad dressing is just exceptional and goes so well with the salad bowl. Another favorite salad is honey soy sweet potato salad with beetroot, the sweetness and nuttiness of this salad will make you addictive to salad bowls.

Eating salad are not boring anymore with raw leaves and no taste and texture. Salads have turned into a perfect weight loss meal that are more than just lettuce or baby spinach or rocket leaves. And the key to make a perfect salad is to have the prefect dressing for your salad. So, do try all the salads that I have shared and see for yourself how salad can change the way you eat your meals and go salad crazy.

This mango peach salad can be made as a mango peach salsa as well. For that you can check the recipe of my mango salsa shared earlier and make it spicy and tangy instead. 

Serving salad in a perfect bowl is always a challenge, to solve this you can check this pure home and living ceramic microwave safe bowl. Making salads in glass bowl should be done instead of steel or plastic bowl, I use Cello zenith round bowl, that are microwave safe and are in good size. Perfect to make and mix salads.

INGREDIENTS -

For mango peach salad 

1 peach, diced

1 mango, diced

2-3 small red tomatoes, diced

6-7 black olives, pitted and sliced

Half a cucumber, diced

1 cube grated cheese

4-5 pickled red onion rings, chopped

Juice of 1 lemon

2-3 white pepper, freshly crushed

Freshly chopped coriander leaves

For soy honey sesame salad dressing

3 tbsp Soy sauce

Honey, to taste

2 tbsp white sesame seeds

1 tbsp oil

A pinch of Salt or to taste

METHOD - 

1. In a bowl take diced mango, peaches, tomatoes, cucumber, olives, grated cheese and chopped pickled onion rings. Toss and set aside.

2. To make the salad dressing, roast white sesame seeds lightly in a pan in some oil. Add soy sauce, turn of the heat. Mix and add honey and a pinch of salt. Mix and set aside.

3. In the toss fruit and cheese bowl add lemon juice, chopped coriander leaves and crushed white pepper. Mix and spread the salad dressing over the salad bowl. Combine all well and serve immediately or refrigerate it first and enjoy cold.

4. Give a final garnish with a coriander leave and indulge.

Note - I enjoyed this salad both warm and cold. Both the versions worked for me, but I liked the colder version more maybe because of the hot weather but this salad a great summer meal bowl with taste and health. If you don't have white pepper, you can use black pepper as well.

You can check my pickled red onion rings recipe to get the best and flavorful picked onion rings at home. 

Check the full recipe on YouTube (Gluten_free_whisk) - Mango peach salad with soy dressing recipe.

Mango peach salad with soy dressing | Glutenfreewhisk