Mango and Cucumber Salad
….It’s the simplest recipe I know, yet it seems to be an appealingly sweet, salty, refreshing, and very clean salad. This recipe was shared by @future.plate, who posted it on their feed after a long time. It boosts the appetite as a special dish in the hot summer. Thank you @future.plate!! The sweetness of the mango and the crisp, salty coolness of the cucumber captured my husband’s taste. The dressing with olive oil and sesame oil was perfect. The amazing mango tree is much more than just a source for mangos — it’s beautiful. Choosing the perfect mango all comes down to touch, not color. Give your mango a gentle squeeze to determine its ripeness. If it gives slightly, you’ve found your mango match! Slicing is just as simple. But very soft mangoes are easier to scoop out with a spoon. Put the diced mango into a mold, add the cucumber on top, and also add a few pieces of gold leaf. Also the thyme in the garden is also full of flowers, so I picked some to add.
Servings: 2
Time: 30 minutes
Ingredients:
- 1 mango, peeled and diced
- 100g cucumber, thinly sliced
- 2g sea salt
- a few drops of olive oil
- a few drops of sesame oil
- thyme for garnish
- gold leaf for garnish(optional)
Cooking Instructions:
- Put the sliced cucumber into a plastic bag and add the sea salt, then let it sit for 20 minutes.
2. After 20 minutes, squeeze the cucumber to remove excess water, then drizzle some olive oil and sesame oil over it. Gently mix them.
3. Peel and dice the mango.
4. Drizzle some olive oil and sesame oil over it. Gently mix them.
5. Refrigerate and serve chilled. Place the mold on a serving plate, and put the mango inside the mold.
6. Put the cucumber on top of the mango.
7. Remove the mold and place the thyme flower around the mango.
8. Put some gold leaf on top (optional).
9. Serve it chilled.
You can also view this recipe on Instagram.
