Broccoli Mango Salad

You ever have that moment when you stare into your fridge or pantry and realize (with a small bubble of panic rising in you) that you don’t have enough veggies to serve your guests? This salad was developed at such a moment. Nothing like having frozen things to hand that you can throw together with some pantry staples and produce a delicious, fast and easy salad. It tastes like summer but you can make it winter, spring or fall as well.

So, gather your ingredients

And take a bowl large enough to contain everything. Start by mixing together the dressing/sauce ingredients, right in the bowl.

Whisk the mayo, curry powder, dried onion, salt and orange juice together till smooth.

Then add the drained, defrosted broccoli florets and defrosted (or fresh) mango cubes to the bowl with the dressing in it adding the craisins, dried cherries and/or raisins. If you like you can combine any or all or just use the dried fruit you prefer. Toss together till all is well coated.

Let the mixture sit to mingle flavors about 10-15 minutes.

Serve to all your salad hungry people, they will love it!

Broccoli Mango Salad

1 600 grams (21 ounces) package frozen broccoli defrosted, any liquid drained

1.5 cups (247.5 grams) frozen mango cubes defrosted (or fresh, cubed )

1/3 -1/2 (76 grams) cup mayonnaise

1 heaping teaspoon curry powder

1/2 teaspoon minced dried onion

1 teaspoon salt

2-3 tablespoons orange juice

1/3 cup (43 grams) dried cranberries or dried cherries or raisins (or a combo, as you wish)

Directions:

Mix mayonnaise, curry powder, dried onion, salt and orange juice together in a bowl large enough to hold all ingredients. Whisk till dressing is smooth. Put drained, uncooked (just defrosted!) broccoli right into bowl and add defrosted mango and dried cranberries/cherries/raisins or any combo of the dried fruit and toss to combine. Let sit to develop flavor about 10-15 minutes and serve.