Mango & Mint Salad

This vibrant, refreshing salad makes a terrific accompaniment to any dish in this book, whether it be vegetable, chicken, fish or dal. The mango’s sweetness is offset by the chilli kick and the zingy taste of mint, while cucumber and radish add lightness and crunch.

Chetna's Healthy Indian by Chetna Makan

Ingredients

• 1/2 mango, peeled and diced

• 1 cucumber, diced

• 20–25 small radishes, quartered

• 1 small red onion, finely chopped

For the dressing

• 1/2 mango, peeled and chopped

• juice of 1 lime

• 2 garlic cloves, roughly chopped

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 10g (1/4oz) mint leaves (roughly a handful)

• 1 small green chilli

• 1 tablespoon extra virgin olive oil

Directions

Put all the dressing ingredients, except the oil, into the bowl of a mini food processor and blitz to a paste. With the motor running, slowly add the oil and continue to blitz until the mixture emulsifies and becomes creamy.

Put the salad ingredients into a serving bowl. Add the dressing and toss well. Serve at room temperature, if you like, or pop the salad into the refrigerator to chill for 10 minutes or so, which is also great!