What better way to welcome warm weather than this luscious, flavorful salad? I love it with light, crispy tofu, but it's also delicious with grilled fish, chicken or prawns.
2 ripe mangos, diced
2 ripe avocado, diced
4 carrots, peeled and shredded
2 cups cherry tomatoes, halved
4 scallions, sliced
1 red onion, diced
1 small bunch fresh mint, chopped
8 oz. tofu, cubed
2 tbsp Delicate Extra Virgin Olive Oil, such as Arbequina
1 fresh lime, juiced
2 tbsp Lime Olive Oil
2 tsp sugar, honey or agave nectar
1/4 cup roasted peanuts, crushed
salt and pepper to taste
Heat Delicate Extra Virgin Olive Oil in a medium frying pan over high heat. Fry tofu for 2-3 minutes on 2 sides until crisp and brown. Drain on paper towels.
Whisk together lime juice, Lime Olive Oil, sugar/honey and salt and pepper to taste in a small bowl. In a salad bowl, toss together avocado, mango, carrots, onions, scallions, tomatoes, and mint. Toss with dressing and transfer to a serving bowl or platter.