Before we dive into the specs of this beautiful salad, I have an announcement!
If you haven’t seen it yet, I’m teaching a workshop in August! If you live near the San Diego area, come join me at Grotto Climbing Gym for a night of yummy, nutrient rich food talk! There will be plenty of knowledge and food to share 🙂
This salad kind of reminds me of those sweet and spicy fruit salads you can get from Mexican street vendors. If you already didn’t know, mango with chili powder is just a really good idea. Another good idea is pairing this salad with a really fresh and citrus-y ceviche topped with loads of avocado!
An alternative preparation would be to diced up the fruit and veggies really small and make a simple salsa. Spoon on fish tacos or dip with some blue corn (non-GMO) chips or some thin slices of jicama!
Mango Chili Lime Salad
1 mango (firm but ripe), peeled and sliced thin
1/2 large red bell pepper, seeded and sliced thinly
1 cucumber, cut into long strips and then sliced thinly
1/4 c. cilantro, chopped roughly
2 tsp. chili powder
2 limes
sea salt
- In a bowl, toss all ingredients well.
- Chill until ready to serve.
The Clean Plate 