Thai chili mango salad 🥗
1/2 cup dehydrated mango (recipe below) – or sun any store bought dried mango of your choice
1/4 cup roasted pumpkin seeds
1/3 cup cashews
1/4 cup crispy Quinoa (recipe below)
1 bag of veggies made easy kale beet blend salad mix
Creamy sweet chili dressing:
2/3 cup oikos_canada 0%mf plain Greek yogurt
5 tbsp sweet chili sauce (or more if you prefer more spice)
2 tbsp silk cashew milk
1 1/2 tsp fresh lime juice
Dehydrated mango:
To dehydrate your own mangos peel and cut 2-3 fresh mangos into 1/2” chunks. Place in a dehydrator at 135°f for 6-8 hours or till desired chewiness is reached. Allow to cool and store in an airtight container until ready to use.
Make Also: Apple Butterscotch Confit Square Trail Mix
Crispy quinoa:
Spread your quinoa across a small cookie sheet. Place in a 350°f oven. Bake for 30min shaking every 10min to prevent burning. Allow to cool.
Dressing:
In a small bowl whisk together your dressing ingredients and set aside in the refrigerator til ready to use.
Thai chili mango salad:
When ready to serve mix your salad ingredients (minus the quinoa) and dressing together in a large bowl. Toss to combine. Once evenly coated sprinkle quinoa on top a few tbsp at a time tossing to evenly distribute.
