Summer is the perfect time to cook with flavorful diabetes superfoods.
We’ve teamed up with acclaimed cookbook author, Chef Letícia Moreinos Schwartz, to come up with a series of special recipes that contain superfood ingredients like carrots, green beans, arugula, Brazil nuts, mango, salmon, and citrusy lemon.
This fun, summer menu features a Chicken Carrot sandwich, a Green Beans side, a Mango and Salmon Salad, and cool refreshing Swiss Lemonade to drink.
These and many more recipes can be found in Chef Leticia’s cookbooks, The Brazilian Kitchen.
Make the complete menu. Hurry! Summer is almost over!
Mango, Smoked Salmon, and Arugula Salad
Photo Credit: Leticia Schwartz. My Rio de Janeiro: A Cookbook.
Recipe excerpted from The Brazilian Kitchen.
Courtesy Chef Letícia Moreinos Schwartz
Serves: 4
Ingredients:
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon Crème Fraiche
- 1/3 cup extra virgin olive oil
- 1 tablespoon canola oil
- 1 medium ripe mango, peeled, pitted and cut into thin strips, about ¾ cup
- 5 ounces thinly sliced smoked salmon, cut into strips, about ¾ cup
- 5 ounces baby arugula (about 5 cups lightly packed)
- Kosher salt and freshly ground pepper
Instructions:
- Place the lemon juice, mustard, and crème Fraiche in a food processor or blender. Pulse until well blended.
- In a measuring cup with a spout, mix the two oils, then with the processor running, pour in a steady stream into the crème Fraiche mixture to create an emulsion, about 1 minute.
- Season with salt and pepper. This vinaigrette can be prepared up to 3 days ahead of time and stored in a plastic container covered with a tight-fitting lid in the refrigerator.
- Just before serving, place the arugula in a large bowl and pour just enough dressing over the leaves to coat. Toss to coat evenly. Be careful not to over-dress the leaves or they will turn mushy quite fast.
- To serve, place the arugula leaves on individual serving dishes and arrange the slices of mango and salmon on top.
- Lightly drizzle more vinaigrette on top and serve immediately.
- Store any extra vinaigrette in a tightly covered plastic container and keep it in the refrigerator for up to 1 week.
Feature image: Cover design to The Brazilian Kitchen. Courtesy: Chef Letícia Moreinos Schwartz.
NOTE: The information is not intended to be a replacement or substitute for consultation with a qualified nutritional professional. Please contact your physician or medical professional with any questions and concerns about your specific dietary needs.