Mango-Chile Salad in Lettuce Leaves

[Guest guest]

Mango-Chile Salad in Lettuce Leaves

Serves 4

 

Pickle masala is an Indian spice blend used to make green mango pickle and other

fruit and vegetable pickles. It's available at Indian markets such as Bombay

Bazaar in San Francisco or Vik Distributors in Berkeley.

 

2 ripe mangoes

1 jalapeno chile, halved, seeded, and thinly sliced

1 seedless cucumber, peeled and cut into 1/4-inch dice

1 thinly sliced shallot

1/2 cup mint leaves or Thai basil

1/2 cup cilantro leaves

1 lime, juiced

1 teaspoon pickle masala or a pinch of kosher salt

1/4 cup salted peanuts, coarsely chopped

8 whole butter lettuce leaves, washed and dried

Instructions: Using a sharp paring knife, slice the peel off of the mangoes,

trying not to take too much of the fruit away with the peel. Following the shape

of the pit, which is flat and wide, cut down one side of the mango. Turn, and

cut the opposite side. The remaining sides will be harder to slice neatly, so I

just nibble on these while I cook. Discard pit.

 

Cut the mango into 1/2-inch dice. Combine with jalapeno, cucumber, shallot, mint

leaves, cilantro, lime and pickle masala. If you don't use pickle masala, season

with a pinch of salt. Toss with peanuts.

 

Lay the lettuce leaves on a large platter. Fill them with the mango mixture, and

serve immediately.

 

Per serving: 135 calories, 4 g protein, 22 g carbohydrate, 5 g fat (1 g

saturated), 0 cholesterol, 44 mg sodium, 3 g fiber.

 

 

With the first link, the chain is forged. The first speech censured, the first

thought forbidden, the first freedom denied, chains us all irrevocably.

[Guest guest]

that sounds good i copied it. minus the shallot. lol

Rene' Toro

 

--- On Tue, 7/1/08, fraggle <EBbrewpunx wrote:

fraggle <EBbrewpunx Mango-Chile Salad in Lettuce Leaves"vegan chat" Tuesday, July 1, 2008, 7:28 PM

 

 

Mango-Chile Salad in Lettuce Leaves Serves 4 Pickle masala is an Indian spice blend used to make green mango pickle and other fruit and vegetable pickles. It's available at Indian markets such as Bombay Bazaar in San Francisco or Vik Distributors in Berkeley.2 ripe mangoes 1 jalapeno chile, halved, seeded, and thinly sliced 1 seedless cucumber, peeled and cut into 1/4-inch dice 1 thinly sliced shallot 1/2 cup mint leaves or Thai basil 1/2 cup cilantro leaves 1 lime, juiced 1 teaspoon pickle masala or a pinch of kosher salt 1/4 cup salted peanuts, coarsely chopped 8 whole butter lettuce leaves, washed and dried Instructions: Using a sharp paring knife, slice the peel off of the mangoes, trying not to take too much of the fruit away with the peel. Following the shape of the pit, which is flat and wide, cut down one side of the mango. Turn, and cut the opposite side. The remaining sides will be

harder to slice neatly, so I just nibble on these while I cook. Discard pit.Cut the mango into 1/2-inch dice. Combine with jalapeno, cucumber, shallot, mint leaves, cilantro, lime and pickle masala. If you don't use pickle masala, season with a pinch of salt. Toss with peanuts.Lay the lettuce leaves on a large platter. Fill them with the mango mixture, and serve immediately.Per serving: 135 calories, 4 g protein, 22 g carbohydrate, 5 g fat (1 g saturated), 0 cholesterol, 44 mg sodium, 3 g fiber.With the first link, the chain is forged. The first speech censured, the first thought forbidden, the first freedom denied, chains us all irrevocably.