A refreshing vegetarian version of a traditional South American dish. Best prepared the night before. I always enjoy this salad as a light meal on a hot summer day.
You need:
- 1 lb Lions Mane
- ½ red onion, thinly sliced
- ¾ cup lime juice
- 1-2 garlic cloves, minced
- 1 pepper, diced
- ¼ – ½ cup cilantro, chopped
- 1 cup tomatoes, chopped
- 1 cup cucumber, deseeded and diced
- 1 cup mango, chopped (optional)
- 1-1.5 tsp salt
- ¼ tsp black pepper
Directions:
- Dice Lions Mane and cook with a little oil or butter in a pan. Set aside to cool.
- Combine the other ingredients in a bowl and add the cooled down Lions Mane.
- Cover the bowl and refrigerate over night (at least a few hours).