Mango Cucumber Salad With A Spicy Vinaigrette Vg, GF, SF, V
A delicious tropical mango salad, combined with the cool crispy crunch of British cucumbers, and a hint of Caribbean spice from the pimento chili oil. Prepared in approximately 20 minutes, this salad can be served as a side dish or as a main course.
Servings 4 people
Calories 246kcal
Equipment
- Whisk
- Bowl
Ingredients
- 1 medium mango ripe cut into bite size cubes
- 1/3 cucumber hot house cut into cubes
- 1/2 large shallot cut into thin julienne strips or 1/4 cup
- 7-10 cherry tomatoes washed dried and cut into halves
- 1 tbsp cilantro roughly chopped
Salad dressing
- 2 tbsp vinegar
- 6 tbsp olive oil
- 2 tsp honey
- 1/2 tsp chili oil homemade
- 1 tsp finely minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Whisk oils, vinegar, honey, garlic, salt and pepper together in a bowl.
- You'll see bubbles appear as the oil and vinegar breakdown and begin to homogenize. The vinaigrette will become uniform and smooth.
- Add mango,cucumber, shallots and tomatoes to the bowl. Stir well.
- Check for seasoning. Add chopped cilantro toss and serve.
Video
Notes
Ratio for basic vinaigrette
The ratio for a basic vinaigrette is 1:3.
1 part vinegar or acid, like lemon, lime etc., to 3 parts oil. Your basic vinaigrette is a gateway for the creation of your own personalized salad dressings, dips and drizzles. Infusions Oils: You can used different types of oils like avocado, grapeseed, walnut, hazelnut, almond etc. Also, oils that have been infused with herb, spices and fruit are excellent choice for making dressings. Sesame oil while adding an exotic Asian twist to a salad can be overpowering and should be blended at a ratio of 1:1 with another neutral oil of your choice. Vinegars: You can use infused vinegars to create subtlety flavored vinaigrettes. Like oils, vinegars can be infused with spices, fresh and dry herbs, fruit and vegetables. Additions Here is where the magic begins. You can customize your dressing by adding minced shallots, finely minced garlic or herbs. Honey, tahini, rose water, pomegranate molasses, Dijon mustard and wherever your imagination takes you. Protein Add shrimp or any other type of seafood, baked tofu or any other kind of protein you like. Onions Shallots can either be really tiny, like marbles or large like a small onion. You'll need approximately 1/4 cup. Red onion can be used if shallots are not available.
1 part vinegar or acid, like lemon, lime etc., to 3 parts oil. Your basic vinaigrette is a gateway for the creation of your own personalized salad dressings, dips and drizzles. Infusions Oils: You can used different types of oils like avocado, grapeseed, walnut, hazelnut, almond etc. Also, oils that have been infused with herb, spices and fruit are excellent choice for making dressings. Sesame oil while adding an exotic Asian twist to a salad can be overpowering and should be blended at a ratio of 1:1 with another neutral oil of your choice. Vinegars: You can use infused vinegars to create subtlety flavored vinaigrettes. Like oils, vinegars can be infused with spices, fresh and dry herbs, fruit and vegetables. Additions Here is where the magic begins. You can customize your dressing by adding minced shallots, finely minced garlic or herbs. Honey, tahini, rose water, pomegranate molasses, Dijon mustard and wherever your imagination takes you. Protein Add shrimp or any other type of seafood, baked tofu or any other kind of protein you like. Onions Shallots can either be really tiny, like marbles or large like a small onion. You'll need approximately 1/4 cup. Red onion can be used if shallots are not available.
Nutrition
Serving: 4Servings | Calories: 246kcal | Carbohydrates: 14g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Sodium: 296mg | Potassium: 199mg | Fiber: 1g | Sugar: 11g | Vitamin A: 732IU | Vitamin C: 27mg | Calcium: 13mg | Iron: 1mg