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Last week I taught a fun cooking class at my local natural foods co-op. The ladies in the group were fun, talkative, and super interested in learning more about healthy cooking. Teaching classes and sharing good food with people who appreciate it hardly feels like work.
(Side note: On the menu was the Luscious Chocolate Pudding from my book. It was a MEGA hit! I’ve never seen it disappear so quickly.)
This Snappy Cucumber & Mango Salad is a variation on one of the recipes we made in the class. It really could not be more perfect for the hot, summery days ahead! The crunch of the cucumbers pairs well with the soft and buttery mango slices. Lime juice adds a little tang, which is balanced out by a squeeze of honey (or try coconut nectar). If you don’t like cilantro, feel free to swap in flat-leaf parsley instead.
Scared to cut up a mango without mutilating the poor thing? (Trust me, I’ve been there. Think scenes from a war movie…except with mangoes instead of people. It ain’t pretty.) Check out the photo tutorial I posted earlier this week of how to quickly and easily cut up a fresh mango. It takes the fear out of the equation completely. With a little practice, you’ll be dicing them up in record time before you know it!
Serve this refreshing salad with tacos, burgers, or any fresh summertime meal. With graduation celebrations, Father’s Day, BBQ’s, Independence Day, and plenty more outdoor gatherings ahead, I think you’ll like having this one tucked away in your recipe repertoire. I know I’ll be going back to it again and again.
Crazy for Cucumbers
Cucumber lovers, rejoice! I’ve rounded up a few more cool and refreshing recipes featuring my favorite summer vegetable (or is it a fruit?) that should definitely go on your “to make” list. Check them out:
- Cucumber Slushie from Daily Bites
- Blueberry Cucumber Smoothie from The Whole Life Nutrition Kitchen
- Gazpacho from Simply Sugar & Gluten-Free
- Cucumber Bean Salsa from My Kitchen Addiction
- Cucumber & Tomato Carpaccio from Daily Bites
Snappy Cucumber Mango Salad
For the most refreshing salad, place your mangoes and cucumber in the refrigerator for a few hours before making the salad so that they’re nice and cold. The fresh ginger adds some zing to the salad, but if you’d prefer it to be a bit more mild just leave it out. (Find a tutorial on how to peel and store fresh ginger here.)
2 ripe mangoes, peeled, seeded, and thinly sliced
1 English cucumber, peeled or partially peeled (see note below), halved lengthwise, and thinly sliced
1/4 cup (packed) fresh cilantro leaves, finely chopped
2 tablespoons fresh lime juice
1 tablespoon finely grated fresh ginger, optional
1 tablespoon honey or coconut nectar
pinch of sea salt
In a large bowl, toss together all of the ingredients to combine. That’s it!