Some of the quickest meals to do sometimes is Salads. Balance it right and you probably won’t need to eat anything else. What you put in your salad is important. It should be a good balance of fibre, protein, healthy fats and good carbs. I believe Salads are Happy Meals. Refreshing, light, delicious and healthy, what more can you ask for. While Mango is a mainly a summer fruit there are still some varieties that come in, in the monsoon season. Knowing my obsession with mangoes and that these are the last of them I’ll see until another year, I’ve been trying to include them in practically everything. This particular kind is called Totapuri Mango.

Totapuri Mango is the famous mango found primarily in Andhra Pradesh. The Totapuri Mango is also grown in the Indian States of Karnataka and Tamil Nadu. These mangoes are large in size and golden yellow in colour. It is oblong in shape and has a prominent beak-like pointed end. These mangoes vary in length but are generally about 7 inches long. The skin of the fruit is usually thick and the colour can vary from green to yellow. This variety of mango is known to contain nutrients, such as vitamins A, E, C & B5 and is an excellent source of Vitamin A and C. Some of these vitamins are good for adding a glow to the skin and its antioxidant enzymes provide nourishment to body while increasing resistance power. Its the kind that holds firm and is sweet and tangy. So add to that a couple of spouts and peas and you have yourself a staiating healthy salad.



  • 1/2 Totapuri Mango or Thai Mango
  • 1/2 cup peas boiled in lightly slated water
  • 1/2 cups mixed sprouts balanced or boiled sprouts
  • Lettuce Leaves of Choice

For the Dressing 

  • 1/4 th cup coconut milk
  • 1 tsp Fennel seed Powder
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 tsp Fennel Seeds
  • 1 tsp Nigella Seeds

Mix all the ingredients for the dressing and set aside.

To assemble the salad, place the lettuce leave at the bottom of the bowl. Place the sliced mango on the side and top with the sprouts and peas. I do not add more salt to these as while boiling and blanching them, I lightly salt the water.

Now drizzle the dressing and lightly toss and sprinkle the fennel and Nigella seeds and serve.


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