Salad: Peru – Ensalada De Mango Verde Y Pepino (Cucumber, Green Mango and Citrus Ribbon Salad with Lime-Coconut Dressing)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
5 min
Additional
10 min
Total
30 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
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 (480 ml) baby watercress (or baby arugula) (about 2 1/8 oz (60 g)) 1 / 2 cup (120 ml) fresh cilantro leaves, roughly chopped (about 0.53 oz (15 g)) 1 / 4 cup (60 ml) fresh mint leaves, torn (about 0.35 oz (10 g)) 1 / 3 cup (80 ml) unsweetened coconut flakes, toasted (about 1 1/16 oz (30 g)) 1 / 4 cup (60 ml) toasted pumpkin seeds or cashews (about 1 1/16 oz (30 g)) 1 / 4 cup (60 ml) fresh lime juice (from about 2 limes) (4 tbsp (60 ml)) 1 tsp (5 ml) finely grated lime zest 2 tbsp (30 ml) light coconut milk, well-shaken (2 tbsp (30 ml)) 2 tbsp (30 ml) extra-virgin olive oil or neutral oil (2 tbsp (30 ml)) 1 tsp (5 ml) finely grated fresh ginger 1 to 1 1 / 2 tsp (5 to 7.5 ml) honey or sugar, to taste 1 / 8 tsp (0.625 ml) ground allspice 1 / 2 tsp (2.5 ml) kosher salt, plus more to taste Freshly ground black pepper, to taste
Show original ingredient measurements
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.
Estimated Nutritional Information*
Nutrition information is not available yet. Missing estimates are checked automatically.