Mango and Mint Salad

This vibrant, refreshing salad makes a terrific accompaniment to many dishes. The mango’s sweetness is offset by the chilli kick and the zingy taste of mint, while cucumber and radish add lightness and crunch. This recipe appears in it’s original form in:

Healthy Indian: Everyday Family Meals Effortlessly Good for You by Chetna Makan

Ingredients

1/2 mango, peeled and diced
1 cucumber, diced
20–25 small radishes, quartered
1 small red onion, finely chopped

For the dressing:

1/2 mango, peeled and chopped
juice of 1 lime
2 garlic cloves, roughly chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
10g (1/4oz) mint leaves (roughly a handful)
1 small green chilli
1 tablespoon extra virgin olive oil or Persian Lime olive oil

1 tablespoon Passion Fruit Jalapeno balsamic

Directions

Put all the dressing ingredients, except the oil, into the bowl of a mini food processor and blitz to a paste. With the motor running, slowly add the oil and continue to blitz until the mixture emulsifies and becomes creamy.

Put the salad ingredients into a serving bowl. Add the dressing and toss well. Serve at room temperature, if you like, or pop the salad into the refrigerator to chill for 10 minutes or so, which is also great!

Mango & Mint Salad
Mango & Mint Salad
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Mango & Mint Salad
Mango & Mint Salad
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