cucumber mango salad
serves 4
1 large mango
1 large asian cucumber
4 cups arugula
16 mint leaves
1/2 cup hazelnuts, crushed
1/2 lemon, juiced
1/4 cup olive oil
1/4 cup yogurt (i used sheep’s milk yogurt from vermont shepherd)
salt and pepper to taste
1. slice the mango in half vertically, cutting to each side of the pit to make two halves. peel the skin off each half with a paring knife. then slice each half the short way into half moon slices about 1/4″ thick. set aside.
2. using a vegetable peeler, first peel the cucumber. then shave into long slices, going the entire length of the cucumber if possible. set aside.
3. to prepare the dressing, whisk together the lemon juice, olive oil, and yogurt. add a pinch of salt and a pinch of ground pepper.
4. to assemble the salad, place the arugula in the bottom of a bowl or plate. curl the cucumber slices into loops and place on top of the arugula, interspersed with the mango pieces. sprinkle with hazelnuts and a few mint leaves. then spoon the dressing on top and serve!
