Cucumber
Mango Salsa
Serves 6 as a topping for grilled fish, chicken or pork. Also great as a filling or topping in a wrap with chicken, turkey, shrimp or tuna. Try as a dip with crispy tortilla chips or toasted flatbread squares.
Recipe Type: Appetizer | Recipe Yield: 6 Servings | Prep Time: 10 Min. | Cooking Time: 5 Min.
INGREDIENTS
DRESSING INGREDIENTS
1 tsp (5 ml) low sodium soy sauce
1 tsp (5 mL) lime zest
2 tbsp (30 ml) fresh lime juice
2 tsp (10 ml) canola oil
1 ½ tsp (8 ml) light brown sugar
2 tsp (10 ml) rice vinegar
¼ tsp (1 mL) red chili flakes
SALSA MIX INGREDIENTS
4 Ontario greenhouse mini seedless cucumbers, diced really small
1 ½ cup (360 ml) Frozen Mango, diced really small
3 tbsp (45 ml) chopped cilantro
INSTRUCTIONS
- For the dressing, combine all the ingredients and stir until well combined.
- In the meantime, prepare the salsa mix ingredients and place in a medium bowl.
- Pour the dressing over the salsa ingredients and toss well. Serve garnished with extra chili flakes, if desired.
- Makes 6 ½ cup (120 ml) servings
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