Ginger Mayo

Dressings, Healthy, spicy

Spanish Version

Many times my friends get frustrated with a reduced calorie diet and that makes them fail on trying, others on the contra ire think that buying industrially processed salad dressings bring flavor to their salad without realizing the quantity and quality of the fat and other ingredients not so good for your body.

This is why this week im going to dedicate it to publish some salad dressings, easy to make  and with an ideal caloric content to put up some flavors to the salads without exceeding daily limits allowed on a reduce calories diet.

We have done traditional mayonnaise, now let’s spice thing up, and what better way to do it than with ginger. Ginger oil brings great aid in heath as  digestive,  antiseptic, analgesic, anti-inflammatory, stimulating and even aphrodisiac properties. It can be found in asian markets or in the asian section at your local grocery store.

This dressing suits great to roman lettuce, mustard greens, or even bitter greens such as radiccio or chicory.


1 Egg yolk<
1/4 tsp Sea Salt
1/8 tsp fresh ground pepper
1/4 tsp Mustard Powder
1 Lemon Juice
1/4 Cup Ginger Oil


In a glass bowl mix the egg yolk, salt, pepper and mustard powder until the salt is dissolved.

Add the lemon juice

While whipping, gradually add the ginger oil to make the dressing.

The ginger oil is very spicy, use moderately, this dressing keeps well in the refrigerator up to a week

Serving: 1 Tablespoon

Calories 50
Carbs 44 g
Fat 3 g
Protein 3 g
Sodium 49 mg
Sugar 1g

Chicory Mango Salad

Mango Salad

Easy to make, Healthy, Ingredients
Spanish Version
It’s Mango season, which means well have mangoes for a few weeks now, one of the most wonderful things of living in caracas its the quantity of fruit trees all over the city, which makes it great to walk around and pick up mangoes or rose apples or spanish limes.

Even when mangoes are a delicious fruit, high on fiber and extremely sweet, theres things that can be done with the unripe green fruit, sweets and savory.

This salad its done using ripe but from mangos, according to the variety of the fruit it can have green-reddish skin or yellow-orangy skin, the important part for this recipe is to be really firm on touch because when softer it has more sugar and it became harder to handle.


1 1/2 Tbsp Olive Oil
1 Tbsp White wine vinegar
1/2 tsp Dijon mustard
1/4 tsp Cayenne Pepper
1 tsp Flower Water

1 Ripe mango
3 Cups packed chicory or escarole, washed well, spun dry, and chopped
1 Large vine-ripened tomato, cut into small pieces
1 Small avocado, pitted, peeled, and cut into small pieces
1/2 Small red onion, sliced thin


On a glass bowl mix the dressing ingredients until completely blended.
With a sharp knife separate each side of the mango, cut vertical and horizontal lines into each side and then flip over the skin to show the diced mango. then carefully separate the skin from the pulp.
On a bowl toss all the salad ingredients with the dressing until evenly cover them.