A memorable Easter starts with a couple of great, autism-friendly recipes. I have a number of them, in fact a book full!. The colourful mango-avocado salad that I’m going to share with you is the perfect side dish for these meals. It’s spring in a bowl! Just the right combination of sweet and sour, crispy and smooth…
The original salad recipe calls for feta cheese; a no no of course if you’re following an autism-friendly diet. Finding an alternative took some creative thinking, but I’m happy with the result. Poached eggs, slightly beaten before cooking and with extra salt, do a pretty good stand-in job for feta cheese. Diced and mixed with the sweet, juicy mango and nutty-flavoured avocado, poached eggs provide just the right amount of salt and chewy softness.
No extra dressing is required for this salad, thanks to the combination of ingredients. We love it on its own, or paired with lamb and oven-baked salmon (both meals are included in my book 5 Autism-Friendly Meals You Can Make These Holidays). Awesome Easter meals!
Here’s the recipe:
1. Start by preparing the poached eggs, which will be used as feta cheese replacement. In a small bowl, mix ½ tsp canola oil, ¼ tsp salt and 1 egg. Whisk with a fork. Repeat the procedure with another egg in a separate bowl. Fill an egg-poaching pan with 1/2 inch water, set over medium heat and bring to a simmer. Lightly oil the poaching cups and warm the cups in the pan. Add egg mixture to cups and cook for 10 minutes. Remove cups from heat and let cool off. Gently remove poached eggs from cup and cut into ½ inch/1 cm cubes.
2. In a salad bowl, combine mango, red bell pepper, garlic, and cilantro. Toss to blend.
3. Add avocado, egg cubes and lemon/lime juice. Gently mix all the ingredients.
Note: Some of the ingredients in the mango-avocado salad are high in phenols, which some individuals on the spectrum have problems with.