Mango Salad.

Happy Tuesday and almost last day of 2014!  I have some exciting things planned for the blog these coming weeks so if you are interested in starting fresh coming into the new year, keep visiting!  

Speaking of fresh, I wanted to take a short moment to share this amazing salad I brought to my parent's this weekend.  It reminds me more of a summer salad but I kind of sort of wanted something with that flavor anyways.  Minnesota is COLD right now. 

Stay warm, well, and happy cooking!

Mango Salad

Serves 4 small portions.


-1C Brown Rice [You could always use Quinoa if you’d like!]

-1/2C frozen edamame

-1/2 fresh mango, chopped

-1 small apple, chopped

-fresh cilantro (to taste)

-dressing: 1T Extra Virgin Olive Oil, 2T honey, squeeze of a lime, pinch of salt, and a pinch of pepper


1. Cook brown rice by bringing 1C rice and 2C water to a rolling boil. Then turn to low and let simmer for 35-40 minute or until all of the water is completely soaked.

2. In a small bowl, mix together ingredients for the dressing. You could also add a tablespoon or so of sugar or stevia if you want to boost the sweetness.

3. In a large bowl, mix together edamame, chopped mango, chopped apple, fresh cilantro, and cooked rice. Toss salad in your dressing.

4. Refrigerate for 1-2 hours before serving. I recommend serving it chilled, but room temperature is delicious as well!