Written By Cayla
Cayla is a self-proclaimed foodie who has an unnatural obsession with coconut cream pie. Whether you want to know how to make the best burger or which restaurant has it, she's more than happy to dish with you.Read Her Blog "Dishing It"
UrbanMoms and California leafy greens know that when you eat well you feel well. Discover new and delicious ways to incorporate leafy greens in your diet. California leafy green farmers recognize their responsibility to produce a safe product and are committed to protecting public health. It is also important for food preparers to take steps to maintain safety all the way to the table. Practicing safe-handling methods in the home can reduce the risk of foodborne illness and keep your family healthy!
Over the next two weeks Cayla from the UrbanMoms Kitchen and Jen from The Fit Housewife will be reviewing two recipes provide by California leafy greens. These fabulous chefs will offer their opinion and insight into making recipes that are great tasting and good for you too. They will be also giving away a fabulous leafy greens gift basket valued at over $275. Click here for details. Your comment below is your entry to win this fantastic prize for your kitchen.
This versatile recipe can be served as a deconstructed salad in fun individual lettuce bundles, or even as fresh, healthy lettuce wraps your guests can build themselves at a buffet-style party. The creamy taste of butter lettuce is a perfect complement to the Thai vinaigrette.
Prep time: 20 minutes
Makes 6 servings
⅛ tsp cayenne pepper .5 mL
1 tbsp garlic, minced 15 mL
1 tbsp lemongrass paste 15 mL
1 tbsp sugar 15 mL
1 tbsp sunflower oil 15 mL
3 tbsp Thai fish sauce 45 mL
3 tbsp fresh squeezed lime juice 45 mL
1 large mango peeled and cut into thin strips
½ small red onion, sliced very thin
1½ cups grape tomato halves 375 mL
3 tbsp fresh mint, chopped 45 mL
3 tbsp fresh cilantro, chopped 45 mL
1 avocado, peeled and cut into wedges
6 butter lettuce leaves
1. Combine cayenne pepper, garlic, lemongrass paste, sugar, sunflower oil, fish sauce and lime juice in a serving bowl.
2. In a serving bowl, toss together mango, onion, tomatoes and herbs. Gently, mix in avocado. Add in vinaigrette and toss gently to distribute. Spread butter leaves over serving platter and top with mango salad. Serve salad immediately.
Cayla’s from the UrbanMoms Kitchen Recipe Review:
Last summer, my husband and I went on the trip-of-a-lifetime to Thailand. We loved everything about the country: the amazing people, breathtaking beaches, and the awe-inspiring architecture. But when I think back to the most memorable part of the trip, I think about the food. Whether it was from a street vendor in Bangkok or a 5-star restaurant at a resort in Phuket, each and every dish we had was unbelievable. When I received the recipe for Thai Mango Salad from California Greens I was excited to try it, not just because I love the flavours of Thailand, but because I love having salad as a main course and this hearty salad looked like it would fit the bill.
When I went shopping for this recipe, I really took my time at the store. The butter lettuce this recipe calls for isn’t just there for flavour, its also an important part of the presentation (which as you can tell from the photos, is gorgeous). Thus, I wanted to make sure that the head I chose was the best one I could find. According to California Leafy Greens, you should only purchase greens found in the refrigerated section of the store. Not only does it help maintain their crispness, the cold temperatures also ensure their safety. I could have chosen bagged salad; it is just as fresh and, as long as it says “triple washed”, safe to eat right out of the bag, but since I wanted whole-leaf lettuce, I chose a fresh-looking head without any damaged or brown leaves.
After separating the leaves carefully washing and drying the Butter Lettuce under cool water, I stored it in the fridge until it was time for assembly, a must for food safety and taste. Only then did I begin to prepare the rest of the recipe, which didn’t take long. With the exception of the fish sauce, I was familiar with all of the ingredients but since they are so diverse, I was looking forward to how they would taste when they all came together. It was when I poured the dres
sing over the mango, tomatoes, and avocado, the aroma hit my nose; it was Thailand.
This was the smell that I inhaled every day last summer right before eating each delicious meal. I spooned the salad over the butter lettuce and took a bite. It tasted like I remembered: the perfect combination of salty, sweet, sour, and spice. While my kids are sometimes reluctant to try new ethnic foods, because this one was so bright and colorful, they dove right in. They enjoyed it as much as I did. And even though the recipe states that it should be served immediately, I think that the hour it rested in the fridge before my husband came home allowed the rich flavours to come together even more and he, too, enjoyed a little taste of Thailand for supper.
Jen’s From The Fit Housewife Recipe Review:
I love this time of year. The weather is getting warmer, the days are getting longer, and it’s time to start firing up the grill. During the warmer months, I prefer not to use my oven to cook. It heats up the house too much. Plus, I would rather be outside enjoying the fresh air while cooking our meal.
During the spring and summer, we like to barbeque our meat. But we can’t just eat meat for dinner, so I usually turn to fresh, crisp greens for our side dish. However, the typical side salad can get a little boring after a while. Why not change things up a little by making some lettuce bundle salads! These salads are not only fun to eat, but they are also full of healthy ingredients such as California Leafy Greens, tomatoes, mango, avocado, and fresh herbs.
As you can see, I substituted Romaine lettuce cups for the butter lettuce as my local grocery store was sold out of butter lettuce. However, I found the Romaine cups worked perfectly.
This salad was delicious! We loved the flavour of the vinaigrette; it had a slightly spicy but sweet taste.
The kids loved the idea of spooning what they wanted into the lettuce cups. This salad would be perfect to have on those warm summer nights when you don’t feel like using your oven. You could also serve these as appetizers at a party and let your guests build their own lettuce cups.
To enter the contest, simply share below how you use leafy greens in your kitchen.
The contest ends on Tuesday, May 28, 2012.
Click here for Contest Rules and Regulations.
UrbanMoms.ca members are eligible to win so don’t forget to sign-in. Not a member yet? Click here to join.
The contest ends on Tuesday, May 28, 2012.