Mango and Mint Salad

Ingredients

• 1 mango, peeled and diced

• 1 English 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

• 1/4 cup chopped mint leaves 

• 1 small green chilli

• 1 tablespoon TAO Extra Virgin Olive Oil or TAO Lime Pressato Olive Oil

• 1 tablespoon TAO Mango Pureevino Vinegar

Directions

1. 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.

2. Put the salad ingredients into a serving bowl. Add the dressing and toss well. 

3. Serve at room temperature, if you like, or pop the salad into the refrigerator to chill for 10 minutes, which is also great!

Adapted from Healthy Indian: Everyday Family Meals Effortlessly Good for You by Chetna Makan