Thai Mango Salad
Ingredients
1
lime
3 tbsp.
Kowalski's Extra Virgin Olive Oil
2 tsp.
Kowalski's Pure Honey
1 tsp.
soy sauce or gluten-free tamari
- freshly ground Kowalski's Black Peppercorns, to taste
2 lbs.
fresh mangoes, pitted, peeled and cut into ¾" chunks
½ cup
peeled and seeded diced cucumber
½ cup
matchstick-cut carrots
¼ cup
roughly chopped roasted and salted peanuts, divided
½ oz. (approx.)
fresh cilantro
- red Fresno pepper, stemmed, seeded and thinly sliced, to taste
Directions
- Using a fine grater, remove 1 ½ tsp. zest from lime; place zest in a medium mixing or salad bowl.
- Cut lime in half; squeeze 2 tbsp. juice into the bowl with the zest.
- Whisk in oil, honey and soy sauce until well blended; season with pepper to taste.
- Add mango, cucumber, carrots and most of the peanuts to the bowl; toss to coat.
- Divide salad among 4 serving dishes; top with cilantro and peppers.
- Garnish with remaining peanuts.
