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If you’re bored and tired of the same old lettuce, cucumber, tomato combo, I’ve got a real winner for you. Whether it’s steaming hot BBQ season or whether you’re snuggling into a warm blanket… this tastebud-tingling salad is sure to brighten your day!

Mango Watercress flower

Last week I came across a curried potato salad at the Virtual Vegan Linky Potluck and it triggered a delicious memory. Many years ago, straight out of photography college, I spent a week assisting in a commercial photo studio in Manchester. The main assistant was a gorgeous girl from Brazil who kindly offered to put me up for a few days. On our first evening, we were making dinner plans and she remained completely unfazed by my vegan diet.

She created a salad dressing that was unlike anything I’d ever tasted before and I have re-created it over and over again. With its unusual blend of mango chutney, curry powder, English mustard and dairy-free cream this dressing really is a bit of a taste sensation! And to do it justice I’ve plated up a mouth-wateringly good salad to show it off.

Watercress salad2
I’m looking forward to joining in again with VVLP and Fiesta Friday this week.

Let me just pause for a second to say a massive ‘Thank you’ to all of you lovely people who have already voted for my blog in the Vegfest Awards, including the incredibly supportive Fiesta Friday crew. I have been truly touched by your generosity and kindness!

If you haven’t had the chance to vote yet, please just click on the flashing banner, scroll down to the bottom of that page and vote for ‘Flavourphotos’ -Best Blogger category… You know you really, really want to!
🙂 Thank you 🙂

But now let’s get back to the really important business…
Dressed Watercress

Watercress Salad

Watercress, Mango and Pecan Salad

Serves 4-6

about 100g watercress
1 perfectly ripe mango
1 handful of pomegranate seeds
3-4 mini cucumbers, sliced
pecan nuts

Curried Mango Dressing
50ml dairy-free cream
2 tbsp water
1 tsp mango chutney
1/2 tsp English mustard
1 tsp mild curry powder
1/4 tsp turmeric for extra colour (optional)

Arrange the salad ingredients in a big bowl or on indiviual plates as a starter. The colours are so striking – have some fun creating a feast for your tastebuds and your eyes!

For the dressing blend the mango chutney, mustard, turmeric and curry powder with the cream and water. English mustard is really hot so you may choose to use slightly less. I’ve picked peppery watercress leaves to go with this recipe but rocket (arugula, rucola) would make a great alternative too.

Turmeric is a super-healthy spice and I’ve added it to this dressing because of it’s wonderful healing benefits. When I spent a couple of months travelling through India with my boyfriend we brought back a bag of turmeric that listed all its health giving properties, from powerful anti-inflamatory and antioxidant to cancer and heart disease prevention, to name but a few. There’s lots of interesting reading online, here is just one article that you may find interesting.

Summer is such a great season for flavourful salads! Do you like to add fruit or do you prefer veggies and salad leaves? I’d love to hear about your current favourites.

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