Ahi Mango Salad with Tostones

I’ve had this recipe saved in my Instagram Saved posts for some time and thought this week, in the middle of summer, would be a great time to try it out.

It did not disappoint. 



The recipe is from CookbyColor and was posted on Whole30Recipes IG

Came together in about an hour (because the tostones)

I served it with tostones, Siete chips, seaweed sheets, and avocado and topped mine with furikake, toasted sesame seeds, volcanic salt chili flakes (a gift from my acupuncturist from a trip she made to Greenland) 

It was a nice weekday dinner. 

Chopped sushi grade (fresh, frozen and thawed) ahi tuna, mango, Persian cucumbers and red onion into about 1/4” cubes. Added one deseeded Finely chopped Serrano pepper. 

Dressed with: 1/3 c coconut aminos, 2 tsp fish sauce, 2 tsp sesame oil, 1/4” “nub” of chopped ginger, chopped garlic clove, chopped whites of 2 green onions 

Combined chopped stuff and dressing and tossed in bowl. Served over some bagged chopped salad/slaw mix. Topped with Furikake, toasted sesame seeds, chili flakes, sliced avocado 

Made tostones by pan frying one inch pieces of plantain in a  cast iron pan with avocado oil. Flipped and smashed with the back of a large spoon. Sprinkle of salt. 

I ate mine with the Siete chips and seaweed sheets. And a spoon. 🥄

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