I found this recipe years ago in a Martha Stewart magazine. As per usual, Martha has combined ingredients in a deliciously surprising way that I never would have thought of. I’ve made this recipe once before but I decided to make it again recently for my nephew’s baptism ‘after party.’ I’m not a big fruit-in-salad person. Personally I think fruit should just be left alone. Don’t dip it in anything, don’t mix it with anything, just leave it be. I’m a fruit purist if you will. Either way, the recipe was a hit. Here’s what you need…
- 1 mango, peeled & cut into wedges (look for one that isn’t overly ripe, you don’t want it squishy but you don’t want it hard either)
- ½ English cucumber, thinly sliced (you cannot substitute a ‘regular’ cucumber)
- 1 bunch radishes (about 8), halved or quartered
- 1 tablespoon finely grated fresh lime zest
- 2 tablespoons fresh (not bottled!) lime juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- Coarse salt (I used a sea salt grinder)
- Arrange mango, cucumber, and radishes on a platter.
- Whisk together lime zest and juice, oil, and honey.
- Drizzle dressing over salad, and season with salt.
- This dish is beautiful
- It’s extremely refreshing
- I think there’s waaaay too much dressing. After this salad sat for an hour or two there was a good two inches of liquid at the bottom. Yuck. When I make this again, I’m going to combine the lime zest, lime juice, EVOO & honey in a bottle, shake shake shake, and drizzle some onto the salad until I reach the desired amount of dressing. (I would use closer to a third, or half, of the recommended amount)
- For a company worthy meal I suggest serving this with Martha’s Garlic-Jalapeno Shrimp, Rice with Peas and Cilantro and Caramel Custards.
I linked this recipe up here: