Mango Cucumber Salad with Candied Ginger Dressing
Sweet mango, crisp cucumber, and bell pepper meet a warm, spiced ginger dressing in this vibrant and refreshing salad. Finished with a touch of cumin salt, this dish is bursting with bold flavor and perfect for a light, zesty meal.
View Original PDFIngredients
- 1 Mango
- ½ Red Bell Pepper
- ½ English Cucumber
- ½ cup Spinach Leaves
- 2 Tbsp Candied Ginger, diced small
- ¼ cup Curry Infused Olive Oil
- ¼ cup Ginger White Barrel Aged Balsamic
- 1 tsp Honey
- ½ tsp Mango Masala Rub & Seasoning
- Cumin Spice Infused Sea Salt, to finish
Directions
- Cut the mango, red bell pepper, and English cucumber into ¼" matchsticks of similar length. Add to a bowl.
- Chiffonade the spinach leaves and add to the vegetable mixture.
- In a small pot over medium heat, whisk together the candied ginger, curry infused olive oil, ginger balsamic, honey, and mango masala rub.
- Bring the dressing to a simmer and cook for about 5 minutes, or until the candied ginger has softened.
- Pour the warm dressing over the vegetables and toss to combine.
- Finish with a pinch of cumin spice sea salt. Serve and enjoy!