Summer Salad Series: Mexican Mango and Cucumber Salad with Chipotle Lime Dressing

My pal, New York-based chef Amie Valpone, from The Healthy Apple, and I have decided to tag-team some upcoming recipes for YU. We thought it would be fun to pick a theme, divide/develop and then share what we each come up with for that theme—two recipes, one post!

Our first theme is a simple one. I would say we were inspired by the urban summer heat, so we have two refreshing Mexican salad recipes to share. My salad combines cooling cucumber and juicy mango with a spicy citrus dressing. Amie also went for a sweet/spicy combo for her “Fiesta Salad,” but with crisp zucchini and sweet corn. Check out Amie’s recipe here and my Mexican Mango and Cucumber Salad with Chipotle Lime Dressing below. Be sure to tell us what YU think!

Tools:
Blender
Large glass bowl
Chef’s knife
Mandoline slicer (optional)

Ingredients:
Try to buy everything organic. Here’s why.
Salad
4 cups baby romaine leaves (or any greens you like)
1 cucumber, sliced thinly, seeds removed
1 ripe mango, sliced into strips
1/2 red onion, shaved thinly
1/2 cup fresh chopped cilantro leaves

Dressing
2 tbsp cashews, soaked (you can substitute sunflower seeds)
1/4 cup + 1 tbsp extra virgin olive oil
1/4 tsp ground chipotle pepper
1/4 tsp cumin
1/4 tsp fine ground sea salt
3 tbsp fresh lime juice
2 tsp fresh lime zest
2 tsp raw wild-harvested honey
1 tsp fresh chopped cilantro leaves

Let’s get started.
Slice your mango into thin strips and set aside. Prepare lime zest and juice and toss measured amounts into the blender.

Place all remaining dressing ingredients into the blender and mix until smooth, or you can leave it a bit chunky—your call on texture.

Remove seeds from cucumber and slice into thin strips by hand, or on a mandoline slicer. Do the same with your red onion.

Place romaine, mango, onion, cilantro and cucumber in a large bowl and toss with dressing.

Serve immediately and enjoy!

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