Mango Salad

Made this yummy salad tonight, paired with my vegan curry topped on a heaping plate of white rice and quinoa mix.  The recipe was found on Canadian Living's website however I did switch up some stuff (coconut sugar instead of brown sugar, organic soy sauce instead of fish sauce, no extra salt etc):

Chop raw peanuts and toast for 8 minutes in an un-oiled skillet.

Chop two, not so ripe, and not so green mangoes.  I like them this way, but some people will choose greener or riper mangoes depending on their tastes.

Finely chop 1 whole Red Bell Pepper

combine mangoes, peppers, and peanuts in a large bowl along with green onion and fresh mint leaves.  On the right is the dressing: 5 oz Olive oil, red pepper flakes, 2 Tbsp organic soy sauce, 2 tsp. coconut sugar, salt (if desired), pepper, grated lime rind, and all the juice from that lime whisked together.

The final product

This is such a great salad and I love Thai food so its one of my favourite salads, EVER. Spicy, zesty, fruity and good fo' yo' booty!  I'm serious, "slim" is written all over this with the heat of the pepper, peanuts and vitamin packed mangoes and bell pepper.  Omit extra salt and use low-sodium soy sauce if you are watching your salt intake.  Doing it this way will also help prevent bloating if salt drastically affects your retention of water like it does to me.