Fresh Mango & Cucumber Salad

AND GREEN BEANS WITH CARAMELIZED GARLIC

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