Chef:  Melik and Nick Alanzo
Makes:  3 servings
Prep Time:  15 minutes

 

 

 

 

Ingredients

Salad Base

  • 5 ounces of shredded ripe Mango
  • 6 ounces of shredded green (not ripe) Papaya
  • 3 ounces of steamed tofu cut in 1x1 slices

Dressing

  • 1 T agave
  • 1 T lime juice
  • 1/4 t garlic
  • pinch of white pepper
  • pinch of kosher salt (optional)

Directions

Salad Base
 

  1. Cut Tofu into 1x1 slices and steam for 4 minutes.
  2. Shred Mango and Papaya with mandolin or julienne very fine.

Dressing

  1. Mix 3 Tablespoons Agave with 1 T of lime juice, ¼ teaspoon of garlic, a pinch of white pepper powder and a pinch of kosher salt if desired.
  2. mix well and combine with the Mango, Papaya, and tofu.
  3. Toss and serve.

 

Melik & Nick Alanzo, Executive Chefs and Owners of "Indo" Restaurant, Keego Harbor, MI.  

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