Bite into an Asian-style salad this summer!
In the middle of summer, salads become our go-to meals. With fresh and light ingredients, they’re easy to prepare and refreshing after a long, hot day. Let’s turn the traditional salad on its head and put together an Asian-style fresh vegetable salad.
Mangoes are rich in a multitude of vitamins and minerals and are a popular summer fruit in Asia. They can be eaten when ripe and sweet for dessert, but can also be enjoyed when unripe and slightly tart. Asian salads normally use unripe mangoes, so choose the most compact mango at your fruit stand. With the addition of cucumbers, spring onions, lime, and fish sauce, your Asian salad experience will be a delight for the palate!
Asian Mango, Cucumber, and Spring Onion Salad with Fish Sauce
- 2 mangoes unripe with green skin if possible, peeled and diced
- 1 cucumber peeled and diced
- 1 spring onion chopped
- 2 tablespoons fish sauce
- 1 lime zest
- 1 teaspoon lime juice fresh
- Mix the mangoes, cucumber and spring onions in a salad bowl. In a small bowl, mix the fish sauce, lime zest and juice. Pour the sauce on the salad and serve.
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