Salad: Peru – Ensalada De Mango Verde Y Pepino (Cucumber, Green Mango and Citrus Ribbon Salad with Lime-Coconut Dressing)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
5 min
Additional
10 min
Total
30 min
Ingredients
1 large English cucumber, shaved into ribbons or thin half-moons
1 firm green (unripe) mango, peeled and julienned (about 2 cups / 300 g)
1 small red onion, very thinly sliced
2 medium oranges, segmented (about 1 cup / 240 ml)
2 cups baby watercress (or baby arugula) (about 60 g)
1 / 2 cup fresh cilantro leaves, roughly chopped (about 15 g)
1 / 4 cup fresh mint leaves, torn (about 10 g)
1 / 3 cup unsweetened coconut flakes, toasted (about 30 g)
1 / 4 cup toasted pumpkin seeds or cashews (about 30 g)
1 / 4 cup fresh lime juice (from about 2 limes) (60 ml)
1 tsp finely grated lime zest
2 tbsp light coconut milk, well-shaken (30 ml)
2 tbsp extra-virgin olive oil or neutral oil (30 ml)
1 tsp finely grated fresh ginger
1 to 1 1 / 2 tsp honey or sugar, to taste
1 / 8 tsp ground allspice
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Instructions
Toast coconut flakes and pumpkin seeds/cashews in a dry skillet over medium heat until lightly golden and fragrant, 2 to 3 minutes. Cool.
Soften the onion by soaking slices in cold water for 10 minutes; drain and pat dry.
Whisk dressing: in a bowl, combine lime juice, lime zest, ginger, honey, salt, allspice, and a few grinds of black pepper. Whisk in coconut milk, then slowly whisk in the oil until smooth. Adjust sweetness/salt to taste.
In a large bowl, combine cucumber, green mango, drained onion, orange segments, watercress, cilantro, and mint.
Drizzle on dressing and toss gently to coat. Sprinkle with toasted coconut and seeds/nuts.
Chill 5 to 10 minutes for flavors to mingle. Serve cool alongside the curry goat.
