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Mango season is by far the best time of year and I find a way to incorporate mangoes into just about everything. The other day I was short for ingredients to go into my pasta salad, so of course I threw in a mango and it was absolutely delicious.
This recipe is full of flavour and makes you feel like you're eating a big bowl of summer.
SERVES 4 | PREP TIME 10 MINS | COOK TIME 10 MINS
- 2-3 Mangoes (peeled and diced)
- 2-3 Avocadoes (peeled and diced)
- 1-2 Red Capsicum (sliced to your preference)
- Two handfuls of chopped spinach
- ¼ cup Almonds (chopped and toasted)
- 2 cups Dried Pasta* (whichever type you prefer)
- 1/3 cup of Lime juice (about 3 limes)
- ½ cup Coriander (chopped)
- 1/3 cup Olive Oil
Don't be afraid to add any other ingredients that you'd like such as corn, chickpeas, or cucumber.
Cook pasta as per ingredients on package.
While pasta is cooking, mix together the lime juice and olive oil.
Once pasta has cooked, run it through cold water, drain, and then transfer it to a bowl. Add half of the lime juice and olive oil mixture, toss, and set aside or put in refrigerator to cool.
Add avocado, mango, red capsicum, spinach, lime juice and olive oil, freshly chopped coriander, and toss well. Top with toasted almonds.
Serve immediately or refrigerate until ready to serve.
*If you are concerned about cooking the right amount of pasta, refer to this guide to avoid cooking too little or too much to avoid food waste.
Read this next: How To Reduce Your Food Waste To Zero
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