C came home from his Canberra school trip last night, it was soooooo good to have him home…I really missed him this week.  He talked the whole way home from the airport; it was awesome listening to his adventures.

I met R and J for breakfast this morning.  I love my girls…they just know how to turn my day around without even trying (we all have someone like that right, I’m lucky I have two of those people).    J has never been to the food market…so after breakfast we went.  I got some green mangos from a lovely Asian lady and couldn’t wait to make a green mango salad.  When I was in Chiang Mai Thailand we had a hot red curry at this eating place and they served a green pawpaw salad for us to share…after burning my mouth with the curry this beautiful salad was a welcome relief.  It was a perfect balance of salty, sweet, and sour.   I wanted to try and recreate it, but with the green mangos because I didn’t have green pawpaw.

So here it is…and it is GOOD!

Green Mango (or Pawpaw) Salad  serves one

  • 1 green mango (or half a green pawpaw)
  • ¼ red capsicum
  • 5 cherry tomatoes (or 1 tomato)
  • 1 green onion
  • ¼ cup toasted cashew nuts
  • 1 large lettuce leaf


  • 1 tablespoon lemon juice
  • 1 tablespoon fish sauce
  • 1 teaspoon of chilli paste (optional)
  • ½ teaspoon honey (optional)

How to:

  1. Julienne slice the mango and red capsicum and add to a bowl.  Slice the green onions and tomato and place in the bowl.
  2. Mix all dressing ingredients in a small jar and shake until well mixed.  Pour dressing over the salad.
  3. Place a large lettuce leaf in a bowl and pour the salad into the ‘cup’.
  4. Top with Cashew nuts.


I sure will be enjoying lots of these salads this summer 🙂


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© Jessica Rath


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