Spicy cucumber-mango salad

Recipe Information

Ingredients

• 2 cups English cucumber, thinly sliced and peeled

• 1 1/2 cups red onion, finely chopped

• 1/2 teaspoon salt

• 1 clove garlic, minced

• 1 teaspoon peanut oil

• 2 cups tomatoes, chopped and seeded

• 3 tablespoons unsalted, dry-roasted peanuts, chopped

• 1 tablespoon red jalapeño pepper, finely chopped and seeded

• 1 tablespoon red jalapeño pepper, finely chopped and seeded

• 1/4 teaspoon coriander seeds, crushed

• 1/4 teaspoon ground cumin

• 1/8 teaspoon ground cayenne pepper

• Dash of ground cinnamon

• Dash of ground cloves

• 1 3/4 cups ripe mango, diced and peeled

• 1 tablespoon fresh cilantro, chopped

• 3 tablespoons fresh lime juice

Directions

• In a strainer, mix the cucumber, onion, salt, and garlic. Toss to coat, then allow to stand for 20 minutes.

• In a large skillet, heat the peanut oil over medium-high heat. Place the tomatoes, chopped peanuts, red and green jalapeño peppers, coriander seeds, ground cumin, red pepper, cinnamon, and ground cloves into the skillet, and sauté for 5 minutes or until the tomatoes are tender. Remove the tomatoes from the skillet and allow to cool to room temperature.

• In a medium bowl, mix the salted cucumber mixture, tomato mixture, mango, cilantro, and lime juice.

• Toss to combine, and serve at room temperature.

Nutrition (per serving)

• Calories: 95 cal

• Total fat: 3g

• Saturated fat: <1g

• Monounsaturated fat: 2g

• Polyunsaturated fat: 1g

• Cholesterol: 0mg

• Sodium: 204mg

• Carbohydrate: 16g

• Fiber: 3g

• Protein: 3g