A fruity and refreshing mango and tomato salad that pairs very well with grilled seafood.
Add a dressing of 2 tablespoons vinegar and 1 tablespoon fish sauce, omit the cheese, and it becomes a Filipino mango tomato salad.
EQUIPMENT: chef’s knife, cutting board
Mexican Mango and Tomato Salad
Cuisine: MexicanDifficulty: EasyServings
2
servingsPrep time
20
minutesA fruity and refreshing mango and tomato salad that pairs very well with grilled seafood.
Ingredients
1/2 mango, cubed
6 mixed cherry type tomatoes, halved
1/4 cucumber, halved lengthwise and thinly sliced
1 tablespoon extra virgin olive oil
1 slice red onion, diced
1/8 jalapeño, minced
sea salt and freshly ground peppercorns to taste
pinch chili powder
1/2 lime, juiced
1/4 cup crumbled queso fresco cheese (substitute feta)
1/4 cup cilantro leaves, coarsely chopped (optional)
Directions
- Combine mango, tomatoes, and cucumbers on a plate.
- Drizzle olive oil over.
- Arrange red onion and jalapeño over.
- Season with sea salt and black pepper to taste. Sprinkle a little chili powder over.
- Squeeze a little lime juice over.
- Top with (optional) cilantro and queso fresco or feta cheese.
