Mango Salad

  • Prep Time15 min
  • Serving Size4

    INGREDIENTS

    FOR THE CRUST:

    • 2 cups baby spinach
    • 1/2 english cucumber, halves slices into half moons
    • 1 smal red bell pepper, cored and thinly sliced
    • 2 1/2 pounds fresh ripe mangos, peeled and sliced (about 4-5 mangos)
    • 1 shallot, halved and thinly sliced
    • 1 cup pomgranate seeds
    • 1/2 cup chopped fresh cilantro
    • 1/2 cup chopped fresh mint
    • 1/4 teaspoon ground cloves
    • Salt and pepper
    • 1 to 2 teaspoons Aleppo pepper
    • Juice of 1 large lime
    • Extra virgin olive oil
    1
    EQUIPMENT:

    • Large bowl

    Level of complexity
    LOW

    INSTRUCTIONS

    1. In a large bowl combine the spinach, cucumber, bell pepper, mangoes, shallot, pomegranate seeds and herbs. Season with kosher salt, black pepper, Aleppo pepper flakes (or another Chile peppery like)

    2. Add the lime juice and about 2 tablespoons of extra virgin olive oil. Toss to combine. Taste and just seasoning

    3. Transfer the salad to a serving plate. Sprinkle a bit more pepper flakes all over. Serve immediately.

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