When I was growing up, back in the days when the paleo diet was all about eating actual dinosaurs, salad pretty much meant tomato, cucumber and lettuce in a bowl. We’re talking of a time when kale and quinoa were unheard of, chia seeds were used to grow the grass-like fur on faddish 80’s terracotta figurines, and an ancient grain was rice that had passed its use by date.
In all fairness things did get a little more exotic on special occasions. You know, when heaving bowls of potato salad and coleslaw were brought to the table. Though not for my benefit as I loathed them both. In fact, it is fair to say that I spent most of my formative years dodging salads with all the agility of a nutritionally bereft ninja.
Though I still have an aversion to potato salad that borders on phobic and have yet to meet a coleslaw I actually like, my salad dodging days are long behind me and I have learned to love the leafy stuff, which is fortunate given we’ve been on a bit of a health kick at Casa Eats World over the past few weeks and salads have become de rigour. But while some of those do include good old tomato, cucumber and lettuce, they bear little resemblance to the salads of my childhood.
While I may have embraced the veggie-laden virtues of salad, my omnivorous offspring have needed a little convincing. And selling Mr Eats World on the delights of a meat-free meal has been even more of a challenge. So I’ve been packing those salads with a little protein and a whole lot of flavour.
This luscious and light Green Mango with Balmain bug number has proved a particular favourite. Enjoy!
Green Mango Salad with Balmain bug
1 green mango, peeled and julienned
1 cup of coriander leaves
½ cup of mint leaves
1 red onion, finely sliced
3 spring onions, finely sliced
1 large red chilli, finely sliced
300 grams Balmain bug meat
1tbs Peanut Oil
Juice of 1 lime
Juice of 1 lemon
1 tbs fish sauce
1tsp rice wine vinegar
1 tbs palm sugar
1 tbs peanuts or ground rice
- Whisk together lemon and lime juice, fish sauce, rice wine vinegar and palm sugar in a bowl and set aside.
- In a wok heat oil and flash fry Balmain bug meat then set aside (keeping warm).
- Place coriander, mint, red onion, green mango and half the spring onion in a bowl with two tbs of the dressing and mix gently.
- Add the warm bug meat.
- Top with diced chilli and spring onions and serve warm with a sprinkle of crushed peanuts or ground dry roasted rice for added texture.