Mango and Pepper Salad

Here's a salad that takes the challenge out of having one's daily government-mandated ten veggie servings. It's also the perfect antidote for those days when the leafy-green boredom sets in.

• Alphonso mango, 1, julienned
• red and green or variety of peppers, 2, julienned or sliced thinly
• English cucumber, 1, sliced thin and long
• carrots, 2 medium ones, as above
• corn, 1, boiled and sliced off the cob
• lime juice, about 4-6 tbsp
• fish sauce, 2 tbsp
• zest of 1 lime
• brown sugar or stevia, 1 rounded tsp
• garlic cloves, 2-3 large ones, minced
• sesame oil, 1/2 to 1 tsp
• mint leaves, handful, chopped
• coriander/cilantro leaves, handful, chopped
• thai basil, several sprigs, chopped
• handful peanuts, roughly chopped
  

1. Place all the sliced and chopped veggies in an attractive bowl
2. Using a whisk, combine the dressing ingredients, including herbs
3. Pour the latter over the former and toss
4. Serve in individual bowls with a sprinkle of peanuts over
   
5. Turn into a meal with a hunk of seasoned, pan-browned salmon or tuna

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