Mango and Cucumber Salad
1 English cucumber, thinly sliced
½ small red onion, finely chopped
½ teaspoon salt
1 garlic clove, minced
1 teaspoon peanut oil
2 cups chopped seeded tomato
1 red or green jalapeno, seeded and minced
¼ teaspoon cumin
Dash of cinnamon
2 champagne mangoes, pitted and diced
3 Tablespoons chopped, unsalted dry-roasted peanuts
1 Tablespoon chopped cilantro
3 Tablespoons fresh lime juice
Instructions
Toss together the cucumber, onion, salt, and garlic in a colander. Let stand 20 minutes to drain.
Meanwhile, toss together peanut oil, tomato, jalapeno, cumin, cinnamon, and mango in a large bowl.
Add the cucumber mixture to the bowl and toss to combine. Garnish with peanuts, cilantro, and lime juice.
1 English cucumber, thinly sliced
½ small red onion, finely chopped
½ teaspoon salt
1 garlic clove, minced
1 teaspoon peanut oil
2 cups chopped seeded tomato
1 red or green jalapeno, seeded and minced
¼ teaspoon cumin
Dash of cinnamon
2 champagne mangoes, pitted and diced
3 Tablespoons chopped, unsalted dry-roasted peanuts
1 Tablespoon chopped cilantro
3 Tablespoons fresh lime juice
Instructions
Toss together the cucumber, onion, salt, and garlic in a colander. Let stand 20 minutes to drain.
Meanwhile, toss together peanut oil, tomato, jalapeno, cumin, cinnamon, and mango in a large bowl.
Add the cucumber mixture to the bowl and toss to combine. Garnish with peanuts, cilantro, and lime juice.
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