Sandwich Wednesday at Glover Gardens is always a little celebration—when the Grill‑Meister delivers a sandwich masterpiece, and sometimes I create a side to complement his endeavors.
His most recent sandwich was a triumph: Bacon‑Blue‑Apple Panini on sourdough with sautéed sweet onion and a drizzle of hot honey. Sturdy, bold, and rich, this was a keeper! Look for the recipe soon.
But that kind of sandwich needs a counterpoint, something bright and fresh to balance the flavors and lighten the plate. I wanted a salad with summer sunshine in every bite, something herbaceous, crunchy and juicy with just a touch of sweetness.
A quick rummage through the kitchen revealed the ingredients: a perfectly ripe mango, a few carrots, and herbs in our garden just waiting to be picked. Add toasted pecans for crunch, golden raisins for little bursts of sweetness, a squeeze of lime, and a drizzle of lemony olive oil… and suddenly, we had another summer hit on our hands. In full disclosure, The Grill-Meister suggested the raisins, and picked mint when I gave him a choice of herbs, without a moment’s hesitation. He’s got a good palate!
Bright as a summer afternoon, the carrot-mango combination rocked!
Sandwich Wednesday Table Magic
We enjoyed it all together—the salad, the panini, and a reprise of last week’s triumph, my new Strawberry‑Tomato Gazpacho—at the dining table as the golden hour faded outside.
Recipe: Sunburst Carrot‑Mango Salad with Mint and Pecans
Serves 4; Prep time: 15-20 minutes
Ingredients
- ⅓ cup chopped toasted nuts (I used pecans; walnuts, pine nuts, or dry‑roasted peanuts work beautifully)
- ¼ cup packed golden raisins
- ¾ cup carrots, cut into matchsticks about 1 inch long (from about 1½ to 2 medium carrots)
- 2 long sprigs fresh mint (about 20 leaves), roughly chopped
- 1 large mango, diced
- Juice of 1 lime
- 2 teaspoons good‑quality olive oil, preferably fruit‑ or citrus‑flavored (I used lemon)
- A large pinch to ¼ teaspoon sea salt flakes, to taste
- Optional garnish: extra mint leaves
Instructions
- Gather, prep and measure all ingredients, including toasting the nuts. (Click here for a quick lesson on toasting nuts, from our Beyond Banana Bread recipe.)
- In a large bowl, combine ¾ cup matchsticked carrots, 1 large diced mango, ¼ cup golden raisins, ⅓ cup chopped toasted nuts, and roughly chopped mint leaves.
- Drizzle with the juice of 1 lime and 2 teaspoons citrus‑flavored olive oil.
- Add a large pinch of sea salt flakes and gently toss everything together until well mixed. Taste and add more salt if desired (up to about ¼ teaspoon total).
- Let the salad sit for 5–10 minutes at room temperature to let the flavors meld before serving. Garnish with extra mint leaves if you like.
Serve at room temperature; store any leftovers in the refrigerator. It keeps well for up to two days, though the mint will darken slightly.
A Little Plating Note
In a shallow bowl with a green or white interior, the orange and golden tones really pop. A scattering of extra mint leaves gives it a lively, just‑tossed look. The flavors are even better after ten minutes of mingling—just enough time to pour the wine and light the candles! (Yes, even on a weekday.)
Join Me in the Kitchen 🥕
I only managed a couple of photos while making this new salad—sometimes the best recipes happen in a happy rush!
A Side That Plays Well With Others
The salad was a perfect partner for the Grill‑Meister’s hearty Bacon‑Blue‑Apple Panini, but it’s versatile enough to pair with almost anything.
If you try this Sunburst Carrot‑Mango Salad, I’d love to hear what you served it with—drop me a note in the comments!
© 2025, Glover Gardens
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