spicy champagne mango salad

This salad is deliciously full of flavor but light. My husband’s all time favorite. Seasonal champagne mango adds a sweet surprise!

serves 4

Ingredients:

1 champagne mango, cut into 1/2 inch cubes

5 small/medium sweet tomatoes, each cut into 6 pieces

1/6 red onion, thinly sliced

1/4 cup finely chopped cilantro 

1/2 lb. french beans, steamed, cut in half

Spicy dressing, whisk well

1 or 2 red or green small fresh chilies, finely chopped

1 clove garlic, crushed

2 Tbs. fresh lemon juice

1 Tbs. soy sauce

1/4 tsp. sea salt

1/2 tsp. sugar

1 Tbs. olive oil

Directions:

Combine all the vegetables in a bowl. Pour the dressing over the vegetables and turn gently to coat. Serve immediately. 

avocado & white grapefruit salad

This is my favorite side dish for warm spring and early summer days. It’s refreshing, light and tasty!

It goes well with BBQ or grilled main dishes.

Make sure you use a white grapefruit.

serves 4

Ingredients:

1 avocado, halved, pitted and sliced

1 large white grapefruit, peel and white pith cut away, segments cut from between membranes

1/4 cup finely chopped cilantro

1 Tbs. soy sauce

1/4 tsp. wasabi

Directions:

Mix the soy sauce and wasabi in a medium bowl. Add the avocado and cilantro in the bowl and gently coat with the sauce.
Transfer avocado with grapefruit to a plate.

spicy Karage ( Japanese style fried chicken )

Great as an appetizer or a picnic! You can make non-spicy for your family.

serves 3-4

Ingredients: 

1 lb. skinless, boneless chicken thigh, cut in bite sizes

mixture

2 cloves garlic, crushed 

1 egg

1/2 tsp. sugar 

1/2 Tbs. soy sauce

1 Tbs. sesame oil

1/2 tsp. chicken powder bouillon

1/4 tsp. salt

3 Tbs. corn starch

1 Tbs. Sriracha or tabasco

1/2 tsp. black pepper

Directions: 

Whisk the mixture and transfer to a ziploc bag. Place the cut chicken into the bag and rub the mixture well. Seal it and let it sit for 30 minutes in refrigerator.

Heat about 2 inches of vegetable oil in a heavy-bottomed pot about 350F. 
Fry the chicken in the hot oil until lightly golden about 4 minutes. Turn the chicken with chop sticks or tongs a couple of times and adjust the heat as needed to maintain the oil temperature.

Remove chicken from oil and place on paper towels to drip dry a few minutes.
Serve garnished with sliced lemon.