Fresh Mango & Cu­cum­ber Salad

AND GREEN BEANS WITH CARAMELIZED GAR­LIC

Food & Drink - - ENTERTAINING WITH KIDS -

This fresh and crunchy salad is per­fect for a buf­fet. The tex­ture of the less fi­brous yel­low adolpho and alphonso man­gos are prefer­able if you have the op­tion. You can prep ev­ery­thing for this salad ahead, but toss with the dress­ing just be­fore serv­ing.

¼ cup (60 mL) lime juice

2 tbsp (30 mL) fish sauce

1 tbsp (15 mL) su­gar

½ tsp (2 mL) grated gar­lic

3 large un­der-ripe man­goes, peeled and cut into long pieces 4 mini English cu­cum­bers, cut in half length­wise, then on the bias into half-rounds

⅓ cup (80 mL) thinly sliced shal­lot

¼ cup (60 mL) coarsely chopped mint

1 Whisk lime juice, fish sauce, su­gar and gar­lic to­gether. Set aside.

2 Com­bine mango, cu­cum­ber and shal­lot in a serv­ing bowl. Add dress­ing and toss to com­bine. Add mint and toss once more.

Makes 10 serv­ings as part of whole menu

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