I remember when I first came to live in the United States. I was living with a wonderful American family on a farm in Idaho. A big, huge change. There were lots of fresh produce available of course, especially in the summer. That’s when I was introduced to salads. Don’t get me wrong, salads are eaten all over the world but usually not as a meal. It’s almost always eaten as part of a meal, like a side dish or even a palate cleanser or like a condiment. In North America the salad reigns as a meal. That was a strange thing for me. To eat an entire meal that was mostly raw. I remember telling my mom about having a salad for dinner and she exclaimed in dismay, “can’t those people cook?”. After I got over the initial shock, I grew to love salads. I love the textures, the freshness and the variety. They are never going to go over big in any part of South Asia as a meal but I’m winning people over, one at a time.
I had this just the other day. It was great and refreshing after a hard workout! Yes, Ma…I ate it as a meal.
Radish Cucumber and Mango Salad
4 fresh radishes, thinly sliced
1 English Cucumber, thinly sliced
1 Mango, cut into small bite sized pieces
3 tbsp fresh cilantro, chopped
1 tbsp honey
2 tsp spicy brown mustard
3 tbsp olive oil
1 tsp kosher salt
fresh cracked pepper
Thinly slice cucumber, radishes and mangoes and place in a medium sized bowl. Add chopped cilantro. In a separate bowl zest the lime and then juice the whole lime. Add the rest of the dressing ingredients and whisk until a thick emulsion is created. Pour over salad and toss. Chill and serve.