Spicy Thai Mango Salad (Mango Habanero Balsamic, Persian Lime Olive Oil)

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When you can't wait for your mango to get ripe, don't! This recipe calls for ripe-ish mango, a little bit soft and sort of sweet sour.

What you will need:

  • one slightly ripe Ataulfo mango, peeled and removed from the seed.

  • one medium size red or orange bell pepper, halved with seeds and stem removed.

  • one medium size carrot, peeled and cut in half

  • two medium size Persian style cucumbers, cut in quarters long way and seeds sliced out.

  • small bunch of cilantro de-stemmed and chopped (can substitute Italian parsley or fresh spinach)

  • 8-10 cherry tomatoes cut in half

  • 1/4 cup chopped raw nuts (peanuts or cashews)

  • 3 Tablespoons mango habanero balsamic vinegar

  • 1 Tablespoon soy sauce (low salt preferred)

  • 2 Tablespoons extra virgin olive oil and juice from one lime (or 3 Tablespoons Persian Lime olive oil)

The mango, bell pepper carrot and cucumbers need to be cut julienne style (the thinner the better). Then place them in a salad bowl with the tomatoes and cilantro.

Whisk the mango habanero balsamic vinegar, soy sauce extra virgin olive oil, and lime juice together to make a dressing. Toss the salad ingredients with the dressing.

Serve topped with chopped nuts. We had this salad as a side to salmon. With extra nuts and noodles on the side, it can stand alone.