The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back monthly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca
I’m a major advocate for minimizing food waste. As of 2019, over 50 per cent of the food produced in Canada goes to waste, with a recorded 47 per cent of that waste coming from Canadian households. In an attempt to reduce food waste, as well as time spent preparing food, this pantry busting mango salad is one of my go-to, quick and easy methods to use up whatever produce I have laying around the kitchen. You can add anything you want! The only requirement: mango.
Serves: 3
Prep Time: 10 minutes
Cook Time: 40 minutes – 1 hour
Ingredients:
1 large red mango
1 jalapeno (remove seeds for less spice)
1/2 cucumber
1 red bell pepper
1/2 avocado
1-2 cups of cooked rice (cooled)
Dressing:
2 tbsp lime or lemon juice (fresh or from a bottle)
2 tbsp olive oil
2 tbsp red wine or balsamic vinegar
1 tbsp honey
Optional:
Sesame seeds to garnish
Method:
- Cook rice and leave it to cool in the fridge for at least 1 hour.
- Combine dressing ingredients in a container with a tight fitting lid; shake to mix thoroughly.
- Prepare your produce: chopping, slicing, or dicing to your preferred bite sizes.
- Assemble! Fill a bowl half-full with cooled rice, mix with dressing to your liking, then add your fruits and vegetables; topping with sesame seeds if desired.
- Bon appetit.
Elyssa is a BSc student, pursuing studies in Physical Geography while also entertaining her creative side within the visual arts. She is currently the Creative Director here with the Cascade. Having previously been an Illustrator, Production Assistant, and Production Manager, she's been around a while. In her free time she can often be found knitting and watching reruns of outdated shows from the 80s.
