Mango Salad Recipe
This Mango salad is tossed in a tangy dressing, it’s gut-friendly, and ready in just 15 minutes. Naturally vegan and gluten-free, it’s perfect as a snack, side, or a light hydrating meal. No cooking needed. Just slice, dress, and serve this ultimate summer winner!
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Ingredients
- 1 Cucumber thinly sliced
- 1/2 Half ripe mango thinly sliced
- 1 tbsp Olive oil
- 1/3 tsp lemon zest
- 1/3 tsp Ginger
- salt to taste
- chili flakes optional
- Fresh Basil leaves
Instructions
prep the mango and cucumber
- Take a cucumber and shave it into super thin ribbons using vegetable peeler or mandoline.1 Cucumber
- Now, peel a firm half ripe mango that is slightly tangy works the best. Shave it too using a peel slicer and set both aside.1/2 Half ripe mango
make the dressing
- In a small bowl, mix some olive oil with lemon zest, fresh lemon juice, grated ginger and some salt.1 tbsp Olive oil, 1/3 tsp lemon zest, 1/3 tsp Ginger, salt to taste, chili flakes
- Once thoroughly mixed, set it aside to let flavors infuse.
assemble the salad
- In a mixing bowl, toss the sliced mango and cucumbers and pour the dressing over it.
- Now, give everything a good mix to coat evenly.
- Sprinkle some chili flakes or avoid if you want, tear some fresh basil leaves and serve while its fresh and crisp.Fresh Basil leaves
Nutrition
Calories: 108kcalCarbohydrates: 22gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 132mgPotassium: 583mgFiber: 4gSugar: 18gVitamin A: 1330IUVitamin C: 47mgCalcium: 58mgIron: 1mg