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Mango cucumber salad recipe with red peppers

A delicious Easter or summer salad

Scale

Ingredients

  • 1 ripe mango, peeled and chopped into 1/2 inch cubes
  • 1 large organic cucumber, chopped into 1/2 inch cubes
  • 1 red bell pepper, seeded and chopped into 1/2 inch cubes

For the dressing

  • 1 tablespoon cashew paste (or almond paste)
  • 2 tablespoon apple vinegar
  • 1 tablespoon white Miso paste
  • 2 tablespoon linseed oil (or olive oil)
  • a pinch of red chili flakes
  • some mint leaves
  • some water (optional)
  • 1/4 teaspoon salt

Instructions

  1. In a large bowl, whisk all dressing ingredients together.
  2. Add mango cubes, cucumber slices , and red pepper cubes.
  3. Gently mix to combine.
  4. Sprinkle with some mint leaves (optional)
  5. Serve cold.
  6. Enjoy this vitamin bomb that will make you look and feel great.

Notes

  • Tip: Refrigerate in an airtight glass container for up to 2 days.

Nutrition

Keywords: mango, red pepper, cucumber, vegan