Koinonia Special Salad Recipe
A refreshing salad with mango, carrots, lettuce, tomato with ginger yogurt dressing.
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Ingredients
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Salad
Ginger Yogurt Dressing
Method
Salad
Prepare lettuce
Wash the lettuce leaves thoroughly under cold running water. Spin or pat dry with kitchen towels. Tear into bite-sized pieces and place in a large salad bowl.
Prepare mango
Peel the mango, slice flesh away from the pit, and dice into 1/2-inch cubes. Add diced mango to the bowl with lettuce.
Prepare carrots
Peel the carrots and either julienne them or use a vegetable peeler to make thin ribbons. Add carrots to the salad bowl.
Prepare tomato and onion
Core and dice the tomatoes into roughly 1/2-inch pieces. Thinly slice the red onion into half-moons. Add both to the salad bowl.
Add herbs and nuts
Roughly chop the cilantro (if using) and roughly chop or lightly crush the toasted walnuts or peanuts. Sprinkle them over the salad.
Season the mixed salad lightly with 1 teaspoon salt and 1/2 teaspoon black pepper, then toss gently to combine and distribute ingredients before dressing.
Ginger Yogurt Dressing
Grate ginger
Peel and finely grate enough fresh ginger to yield about 1 teaspoon. Make sure there are no large fibrous pieces.
Whisk dressing
In a small bowl, combine 1/2 cup plain yogurt, 1 teaspoon grated fresh ginger, 1 tablespoon honey, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon apple cider vinegar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and glossy. If the dressing is too thick, whisk in up to 1 teaspoon water to reach a pourable consistency.
Let the dressing sit for 5 minutes to allow the ginger flavor to infuse before using.
To Serve
Right before serving, drizzle about half to two-thirds of the dressing over the salad (reserve the rest for guests or additional serving). Toss gently to coat all components evenly without breaking the mango pieces.
Taste and adjust final seasoning with additional salt and pepper if needed. Garnish with any reserved nuts and a few cilantro leaves.
Serve immediately on chilled plates. Pass remaining dressing at the table.