One Dish Meal Recipe: Half-Cooked Big Salad with Arugula and Mango

Half-cooked Big Salad with Arugula and Mango

This salad is a meal in itself with sauteed baby bok choy, fresh arugula and fresh mango. It’s a flavorful energy booster that’s easy to make any day of the week. 

This recipe is done in 2 parts that you mix together at the end.

Part 1.

When cooking the baby bok choy and collard greens, start with the white parts of the bok choy in over medium heat in a skillet with olive oil. After a few minutes, once they’ve started to soften, turn the heat down to low. Add all the other part 1 warm ingredients and then carefully add the water. It could splatter and the steam will be hot. You want to keep them from sticking, but you’re not boiling them. Stir occasionally. There should be enough liquid in the bottom of the pan for the veggies to slightly simmer for a few minutes just until tender. Put these in a bowl and set aside to cool. 

Warm Ingredients:

About 3 Tablespoons olive oil for sautéing

2 bunches of baby bok choy, chopped

1 clove garlic, chopped

3 leaves collard greens, chopped

½ cup water

Half-cooked Big Salad with Arugula and Mango

Part 2.

While that’s cooling, mix these ingredients together in a large serving bowl:

1 red bell pepper, chopped

½ red onion, chopped

½ fresh mango, chopped

½ English cucumber, sliced

When the bok choy mix has cooled, add it to the chopped vegetables.

Then add 3 cups of fresh arugula and toss it all together.

This is a special, satisfying salad with a delicious variety of flavors and textures. This salad doesn’t need dressing, but you can if you want. Serve with whole wheat croutons, whole grain bread, or brown rice.

This recipe can help you accomplish the 5 Day Challenge!