Saturday, August 21, 2010

Cucumber, Mango, and Radish Salad

As varied in flavors as it is in colors, this salad combines sweet, tart, spice, bitter and is finished with a satisfying crunch. I cut all the salad components in small pieces so each bite would contain a bit of each element, but left the pieces big enough so each was recognizable. You can peel the cucumber if you please, but I used an English cucumber which tend to have a more tender and thin skin and less seeds. Serve with Mexican food, grilled fish, grilled chicken, or pan-seared scallops-

Cucumber, Mango, and Radish Salad
1 English cucumber, halved lengthwise, seeded, and diced
1 small red onion, diced
1 bunch of radishes, diced
1-2 mangoes, diced
1/4 cup of cilantro leaves, chopped
1 teaspoon kosher salt
1 teaspoon chili powder
1 tablespoon rice vinegar
1 tablespoon extra virgin olive oil
Juice of one lime

-Combine cucumber, red onion, radishes, mango, and cilantro in a medium bowl. Toss with salt, chili powder, rice vinegar, olive oil, and lime juice. Let salad stand for ~30 minutes before serving to allow flavors to meld.

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