2 Mangos, ripe 1/4 Cup Cilantro 10 Basil Leaves 10 Mint Leaves 1/4 Cucumber 2 Tbs. Red Onion
2 Tbs. Lime Juice 1 Tbs. Ginger, grated 1 Tbs. Oil, olive or canola 2 tsp. Brown Rice Vinegar 1/2 Serrano Pepper, sliced thin 1 Pinch Salt
Diced fresh mango:
Cut two large halves from the mango by slicing along both sides of the seed.
Cut long, deep groves up and down and across each half.
Cut all the way down to the skin but do not cut through.
Use a spoon to scoop out the mango squares.
Next, remove skin from around the pit.
Cut the mango from the pit and dice.
Place diced mango into a mixing bowl.
Note: Be sure that the mangos are nice and ripe before making this recipe.
Measure, wash and dry the basil, cilantro and mint.
Place herbs onto a cutting board.
Chop the herbs a few times into what is known as a rough cut.
Try not to chop the herbs too much as you want them to be somewhat large and leafy.
Add herbs to the mixing bowl.
Peel cucumber and slice in half.
Cut 1/4 of the cucumber into thin half circles.
Slice the red onion and serrano pepper thin.
Peel and grate ginger; Squeeze lime juice.
Measure oil, vinegar and salt.
Place all ingredients into mixing bowl.
Toss together and serve.
New Taste Thinking:
The big, bold flavors of this salad will wake up your pallet and stimulate your appetite. The combination of the bright, fresh ingredients makes this the sort of recipe that you will want to make for your friends and family.
Serving Size 1/2 Cup Servings Per Recipe 5 Calories 86 Calories from Fat 26 Total Fat 3g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 23mg Total Carbohydrate 16g Dietary Fiber 2g Sugars 13g Protein 1g