Cucumber Mango Salad

Adapted from Pondicheri's Anita Jaisinghani

Serves 4

Prep Time: 10 minutes

 

Mangoes. A great addition to any salad. 

Put this on top of greens to bulk up any salad or mix into grains to make a fresh, sweet, and spicy salad.

 

Ingredients:

Salad:

1 large cucumber

2 celery stalks (or long beans)

1 mango, chopped

1/4 cup roasted peanuts

1/4 cup raw pepitas 

 

Pop:

2 T Extra Virgin Olive Oil

1/2 tsp black mustard seeds

 

Dressing: 

1 T dijon mustard

Juice 1/2 lemon

Pinch of salt 

 

Garnish:

1/4 cup basil, ribboned 

 Sweet mangos pair deliciously with water-rich crispy veggies like cucumber and celery. 

Sweet mangos pair deliciously with water-rich crispy veggies like cucumber and celery. 

 

Directions: 

  1. Cut cucumber lengthwise and then into half moons, cut celery lengthwise and then into half moods, and peel and chop the mango into cubes. Combine in large bowl.
  2. Add roasted peanuts and pepitas, set aside. 
  3. Heat up olive oil in a pan until very hot, but not yet smoking. Add 1 mustard seed at a time, if it pops, it’s ready. 
  4. Add the rest of the mustard seeds, almost immediately turn off heat. The seeds will pop and sizzle, pour over salad. 
  5. Stir in dijon and lemon juice. Garnish with basil.