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Prep time
10 minutes
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Serves
2-3 as a side dish
Author Notes
This bright salad sparkles with contrasts. I combined a fresh mango salsa served by friend with a recipe by Madhur Jaffrey (World-of-the East Vegetarian Cooking) for little snack salads of diced sweet fruit with cayenne. Salty tomatoes and sweet, silky mangoes are deliciously addictive. You can sub any crunchy raw vegetable for the cucumbers and radishes..
This makes a delicious complement to simply-prepared chicken or fish. —creamtea
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Ingredients
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2
champagne (Ataulfo) or other smallish mangoes, diced
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2
Persian cucumbers, diced
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1
clove shallot, thinly sliced
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1/4 cup
radishes (about 2 or 3), thinly sliced or the equivalent amount of jicama, diced
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10-12
grape or cherry tomatoes, quartered
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2
key limes, halved or the juice of one Persian lime
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1/2
teaspoon honey
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salt to taste
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1 pinch
cayenne or Aleppo pepper, or about 1/4 finely minced fresh Fresno chili pepper (start with a little, adding more to taste as desired)
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1 dash
ground sumac
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1 handful
(small) minced cilantro, (optional)
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2-3 tablespoons
shelled pistachio or cashew nuts, chopped
Directions
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In a small bowl, combine diced mango, cucumbers, shallot, radish or jicama, and tomatoes. (To dice mangos, slice off the two "cheeks" about 1/4" off center, score the flesh in a crisscross pattern with a small sharp knife and scoop the dice out with a spoon; pare off the skin around the flat seed and carefully remove as much additional flesh from the seed as possible).
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Squeeze lime juice over, season to taste with honey, salt, cayenne,Aleppo or fresh Fresno chili pepper, and a sprinkle of ground sumac. Stir to distribute; taste and adjust seasoning; as mangoes vary in sweetness, you may need to add more honey, salt or lime juice.
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Sprinkle pistachios or cashews over, garnish with a little minced cilantro if desired, and serve.
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