The weekend came and went so fast. One minute, I had two daughters to cook for; the next minute, they were gone again. In the short time that they were home, I cooked dishes that I thought they would enjoy.
For Saturday’s late dinner, there was crisp fried tilapia, per Alex’s request. For Sam, vegetable green curry.
For Sunday’s lunch, a huge pot of pork adobo with hard-boiled eggs for carnivorous Alex. For vegetarian Sam, an oversized grilled cheese and tomato sandwich, done a la “Chef“, and a lovely chickpeas and fresh mango salad that tickles the taste buds with the natural sweetness of the mango and the tang of the lemon juice drizzled in before tossing.
I garnished the salad with mint leaves freshly picked from the garden to brighten it up but Sam’s no fan of mint and she picked out each leaf one by one before digging into the salad. I should remember to use only fresh parsley when cooking for Sam. But if the salad were for me, I’d add cilantro.
A few notes…
To prevent the salad from turning watery, I scraped off the seeds of the cucumber and tomatoes before cutting.
The proportion of the ingredients is not a strict rule. You can use more or less of any ingredient.
If you want more bite, add some roughly chopped onion.
- 1/3 cup cooked chickpeas
- 1 cucumber
- 2 to 3 tomatoes
- 1 fresh mango ripe
- salt to taste
- lemon juice to taste
- fresh herbs to garnish
If using canned chickpeas, drain well.
Peel the cucumber. Cut into halves lengthwise. Scape off the seeds. Cut the flesh into half-inch cubes.
Halve the tomatoes. Optionally, squeeze out the seeds. Cut the tomato flash into half-inch cubes.
Cut and remove the mango stone. Cut the flesh into half-inch cubes.
Toss all the ingredients. Garnish with your preferred fresh herb. Serve and enjoy.