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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Great on the side of fish, or as a dip with chips. Ingredients:
2 lg ripe mangoes |
1 pint grape tomatoes, halved |
1 seedless/hothouse cucumber |
1 red bell pepper, seeds & stem removed |
1 cup red onion, finely chopped |
1 to 2 jalapenos, seeded |
dressing |
1 orange for 2 tsp zest & 2 tbsp juice |
2 tbsp extra virgin olive oil |
1 tbsp white wine vinegar |
1 tbsp honey |
1/2 tsp each salt & pepper |
Directions:
1. Cut mangoes lengthwise into thirds as close to the seed as possible; discard seed. Cut mango in 1/2 grid pattern just to the skin. Turn inside out & cut or pull fruit from skin.
2. Cut cucumber lengthwise into quarters, then crosswise into 1/4 thick slices. Dice bell pepper. Remove stem and seeds from jalapeno; chop finely.
3. Toss mangoes, tomato halves, cucumber, bell pepper, onion & jalapeno in a medium bowl; set aside.
4. Grate orange peel for zest. Squeeze orange for juice. Whisk with remaining dressing ingredients in a small bowl.
5. Toss salad with dressing.
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