Salad Greens in Hot Mango Coulis

Cooking is Bonding Time!

We all know how easily bored kids can get at times. This season, with the kids out of school, challenge them to make or cook these easy-to-follow recipes. Because it is something you can do together, you will have quality bonding time with your kids. Who knows, they might even discover their hidden cooking talents! Nourish them right with these nutrition-packed and child-friendly recipes like the—Green Salad with Mango Coulis and Mango Yogurt Smoothie. Enjoy cooking, eating and drinking all these with your kids. Try them today!

Fresh green salad with a medley of textures and flavors served as an appetizer or a meal in itself

Preparation Time: 20 minutes Servings: 6-8

Assemble these supplies:

• Assorted salad greens
• Mango slices
• Crabsticks, shredded (optional) Chopped roasted walnuts
• Grated cheddar cheese, as needed
• For Mango Coulis — Blend together:
• 1 cup mango slices
• 1 cup mango puree
• 2 tbsp. fresh lime juice
• 1 tsp. sugar or to taste
• 1 piece finger chili, seeds removed
• 1/4 cup coarsely chopped roasted walnuts
• 2 tbsp. grated cheddar cheese
• 2 tbsp. MAGGI Savor Classic
• 1/4 cup MAGGI Chilli Sauce or to taste 1/4 cup olive oil
• salt and pepper to taste

Steps in preparation:

1. Arrange salad greens in a bowl and top with mango slices, crabstick, walnuts and cheese.
2. Drizzle with prepared dressing and serve.

PAW PAW SALAD WITH GOAT'S CHEESE

Assemble these supplies:

• 1 small paw paw
• 6 small sprigs watercress
• 25 g (1 oz ) goat's cheese
• 25 g (1 oz ) walnuts, chopped
• 1 tablespoon oil, walnut if possible
• 1 teaspoon white wine vinegar
• Salt
• Freshly ground black pepper

Preparation time: 5 minutes

Steps in preparation: 

1. Put the tuna fish and oil into a bowl. Add the green pepper, tomato, capers, lemon juice, garlic, Tabasco, salt and pepper. Mix everything together.
2. Cut the pitta bread in half to make 2 pockets. Fill the pockets with the tuna fish mixture. Garnish with the lemon slice and sprig of dill and serve.

MOROCCAN SALAD MECHOUIA RECIPE

Assemble these supplies:

• 1 x 90 g ( 3 1/2 oz ) can tuna fish in oil
• 1/2 small green pepper, cored, seeded and sliced
• 1 medium tomato, seeded and cut into chunks
• 1 teaspoon capers
• 1 teaspoon lemon juice
• 1 small garlic clove, peeled and crushed
• Dash of Tabasco sauce
• Salt
• freshly ground black pepper
• 1 pitta bread

To garnish:

• slice of lemon
• sprig of dill

 Preparation time: 10 minutes

Steps in preparation: 

1. Put the tuna fish and oil into a bowl.  Add the green pepper, tomato, capers, lemon juice, garlic, Tabasco, salt and pepper.  Mix everything together.
   Cut the pitta bread in half to make 2 pockets. 
2. Fill the pockets with the tuna fish mixture. Garnish with the lemon slice and sprig of dill and serve.

Tropical Fruit Salad

Assemble these supplies:

• Small ripe pineapple, chilled
• 1 kiwi, chilled
• Medium-size ripe mango or papaya (about 1 pound), chilled
• 2 small or 4 tiny bananas

Steps in preparation:

1. Remove stem, then halve pineapple lengthwise; re­serve one half for another use. Quarter remaining half lengthwise, core each quarter, and cut flesh away from rind with paring knife. Remove pineapple eyes, cut each quarter into spears, and place in medium-size bowl.
2. Peel kiwi, quarter, and cut into bite-size pieces. Add to bowl. Peel mango: Using chef's knife, make 4 or more evenly spaced lengthwise cuts through mango flesh, pressing knife against pit; then score firmly several times crosswise and gently dislodge mango pieces with point of knife. Discard pit. Add mango pieces to bowl, cover with plastic wrap, and refrigerate.
3. Just before serving, peel bananas. Cut small bananas crosswise into bite-size slices, or, if using tiny bananas, leave whole. Remove fruit from refrigerator and add bananas.
4. Divide fruit salad among 4 salad plates and serve.