This vibrant, refreshing salad makes a terrific accompaniment to any dish in this book, whether it be vegetable, chicken, fish or dal. The mango’s sweetness is offset by the chilli kick and the zingy taste of mint, while cucumber and radish add lightness and crunch.
1/2 mango, peeled and diced
1 cucumber, diced
20–25 small radishes, quartered
1 small red onion, finely chopped
For the dressing
1/2 mango, peeled and chopped
juice of 1 lime
2 garlic cloves, roughly chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
10g (1/4oz) mint leaves (roughly a handful)
1 small green chilli
1 tablespoon extra virgin olive oil
Put all the dressing ingredients, except the oil, into the bowl of a mini food processor and blitz to a paste. With the motor running, slowly add the oil and continue to blitz until the mixture emulsifies and becomes creamy.
Put the salad ingredients into a serving bowl. Add the dressing and toss well. Serve at room temperature, if you like, or pop the salad into the refrigerator to chill for 10 minutes or so, which is also great!
From Chetna’s Healthy Indian by Chetna Makan. Copyright 2019 Mitchell Beazley.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.