Description
Inspired from my latest trip to Nashville, this tangy, crunchy salad is my latest addiction. Whip it up in a matter of minutes and enjoy it throughout the week. Packed full of vitamin C, fiber, and magnesium, it is a registered dietitian and busy mom’s dream come true.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon pickled mango liquid or 2 teaspoons rice vinegar
- 2 large cloves garlic, minced
- ½ teaspoon chili flakes
- Salt to taste
- 3 mini cucumbers, sliced
- 1 cup cubed pickled mango or 1 mango, cubed
- ¼ cup fresh cilantro, roughly chopped
Instructions
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In a medium bowl, whisk together the olive oil, pickled mango liquid, garlic, chilli flakes, and salt until well combined.
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Add the cucumber, mango, and cilantro. Toss until evenly coated and enjoy! Top with perfectly pan-fried cajun fish or serve with grilled skirt steak or prune and arugula pizza.
- Prep Time: 5
- Cook Time: -