This year my mother-in-law grew A LOT of basil as I’d mentioned I’d like more. Not only do I plan to freeze a whole heck of a lot of it, I’ve been using it through the season as well.
Through the summer we eat a lot of salads and other fresh meals, between us and my in-laws there is always tons of veggies to get creative with. I originally made on-the-fly to pair with a spicy fish taco, but instead of fish I used cauliflower and tossed it with chilli-garlic sauce mixed with hot sauce then roasted it in the oven until it was crispy.
We spread my homemade white bean basil hummus over topped fresh soft tacos, topped with the crispy cauliflower, lettuce, kale, cabbage, carrot slices, corn and avocado. Finally, I made this Basil Mango Dressing; I wanted to balance the spicy-hot of the cauliflower with something sweet… and that is where the mango came in.
Basil Mango Dressing
- 1 very large handful of basil
- ½ cup diced mango
- 2 teaspoons of lime juice
- 2 teaspoons of water
- 1 teaspoon of honey
- 3 tablespoons of olive oil
- 1 cup roughly chopped cucumber
- salt and peppe
Put all of the ingredients in the blender and blend until well mixed.