Make Ahead

CRUNCHY NUTTY LEMON MANGO SALAD

July 16, 2014
Photo by downloadable free photos
Author Notes

I had guests coming over for Friday night dinner and although I had prepared a number of salads, I wanted to do an additional one. I had these ingredients at hand so voila! this salad was born. —THE MATH CHEF

  • Serves 8
Ingredients
  • CRUNCHY NUTTY LEMON MANGO SALAD
  • 1/8 cup pine nuts
  • 1/8 cup almonds, halved
  • 1/8 cup pecans, halved
  • 3 mangos, on the cusp of ripeness
  • 1 cup pineapple chunks, approximately 1" cubed
  • 3 large hothouse tomatoes, juicy
  • 1 deep green cucumber.
  • 5 kiwis
  • PEPPERY LEMON JUICE DRESSING
  • 5 lemons, juicy
  • 1 teaspoon olive oil, preferably organic extra-virgin
  • 1/8 teaspoon freshly ground black pepper, "fine" setting
  • 1/8 teaspoon freshly ground white pepper, "fine" setting
  • 1 dash dijon-style mustard
In This Recipe
Directions
  1. CRUNCHY NUTTY LEMON MANGO SALAD
  2. Cut each tomato into approximately 10 equal-sized slivers. Peel and slice the cucumber in 1/8"-thick wedges.
  3. Peel and halve the kiwis, and cut each mango into bite-sized pieces. Combine the kiwi halves and mango chunks with the tomato slivers and cucumber wedges. Add the pineapple chunks.
  4. Pour the pine nuts, almonds, and pecans into the bowl, mixing them in, but taking care not to crush the other ingredients.

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