Mango Cucumber Salad
Summer heat is here to stay! At least for a few more months. Boston has definitely been warm as of late, and a trip to the beach this morning to enjoy the weather inspired tonight’s dinner. Idlewild whipped up a cool-yet-spicy mango cucumber salad, and I baked a loaf of traditional Moroccan bread flavored with anise as a side. Combined with a fruity rum drink, it was just the meal to cap off a hot weekend.
Idlewild’s Mango Cucumber Salad
Salad:
2 small tasty yellow mangoes, peeled, diced
1 cucumber, peeled, diced
1/2 serrano pepper, seeded, or to taste
Dressing:
4 tbsp canola oil
1 tbsp toasted sesame oil
Juice of two small limes
3-4 tbsp rice wine
3 tsp raw sugar
1-2 tsps salt
Combine dressing ingredients to taste – whisk and taste and adjust as needed for salty/sweet/sour. Pour over mango, cucumber and serrano and refrigerate for ten to twenty minutes.
Serve on bed of mixed greens, dressing the greens with the combined dressing and mango juice from the salad bowl.
