PP: Mango and Papaya Salad

Chef:  Melik and Nick Alanzo
Makes:  3 servings
Prep Time:  15 minutes

 

 

Ingredients

Salad Base

• 5 ounces of shredded ripe Mango
• 6 ounces of shredded green (not ripe) Papaya
• 3 ounces of steamed tofu cut in 1x1 slices

Dressing

• 1 T agave
• 1 T lime juice
• 1/4 t garlic
• pinch of white pepper
• pinch of kosher salt (optional)

Directions

Salad Base
 

1. Cut Tofu into 1x1 slices and steam for 4 minutes.
2. Shred Mango and Papaya with mandolin or julienne very fine.

Dressing

1. Mix 3 Tablespoons Agave with 1 T of lime juice, ¼ teaspoon of garlic, a pinch of white pepper powder and a pinch of kosher salt if desired.
2. mix well and combine with the Mango, Papaya, and tofu.
3. Toss and serve.

Melik & Nick Alanzo, Executive Chefs and Owners of "Indo" Restaurant, Keego Harbor, MI.