Mango and Baby Tomato Salad |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is from the Spice Goddess, Bal Arneson, Indian cooking. Ingredients:
1/4 cup mango juice |
3 tablespoons flax seed oil or 3 tablespoons extra-virgin olive oil |
1 tablespoon lemon juice |
1 pinch coriander powder |
1 pinch clove powder |
1 pinch salt & freshly ground black pepper |
2 tablespoons minced fresh mint |
1/4 cup minced red onion |
1 cup baby tomatoes, cut in half (cherry or grape) |
1 cup ripe mango, chunks |
1 tablespoon chopped fresh cilantro |
1 pinch salt & freshly ground black pepper |
Directions:
1. Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl.
2. Add the mint, onion, tomatoes, mango, and cilantro and toss well.
3. Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving.
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