Mango Salad

Nutrition values are AI-estimated based on ingredients.

• 1 medium-sized dark green cucumber
• 1 semi-ripe mango
• Approximately 1/4 cup extra virgin olive oil
• Zest of about 1/2 lemon
• Juice of about 1/2 lemon
• 1-2 teaspoons fresh ginger
• About 1/2 teaspoon salt
• A sprinkle of chili flakes
• A handful of fresh mint leaves

1. 1Slice off one end of the fresh cucumber with a knife.
2. 2Use a wide vegetable peeler to create long, thin ribbons from the cucumber.
3. 3Peel approximately half of the skin off the semi-ripe mango with a small knife.
4. 4Use the same wide vegetable peeler to shave the mango flesh into thin ribbons.
5. 5Prepare the dressing in a small clear glass bowl by pouring in extra virgin olive oil, then adding grated lemon zest, freshly squeezed lemon juice, grated fresh ginger, and salt.
6. 6Thoroughly mix the dressing ingredients with a spoon.
7. 7Combine the shaved mango ribbons and cucumber ribbons in a large metal mixing bowl.
8. 8Pour the prepared dressing over the ribbons.
9. 9Gently toss the salad using two wooden salad servers until all ribbons are nicely coated with the dressing.
10. 10Transfer the salad into a grey serving bowl.
11. 11Garnish the salad with a sprinkle of red chili flakes and fresh, torn mint leaves.

These instructions are our analysis of the original video. Watch on YouTube →