By Nadine Smith
This sweet tang of summer mango is highlighted in this sensational salad combination with cucumber and trout. Quick to prepare, bright in flavor and so so easy to enjoy!
Serves 4
For the salad
- 1 large mango, peeled, cheeks cut away from stone and finely sliced
- 2 cucumbers, peeled and diced
- 1 red capsicum, diced
- 1/2 small red onion, diced
- 1 cup fresh herbs such as mint, fennel, chives or coriander, finely chopped
- 150g baby spinach leaves
- ½ fresh green chilli, seeds and pith removed, finely chopped
- 1 whole smoked trout, skin and bones removed, flesh flake
For the dressing
- ¼ mango flesh cup extra virgin olive oil
- 1 teaspoons salt flakes
- ½ fresh green chilli, seeds and pith removed
- 1 tbsp maple syrup
- ½ lime, flesh only
Method
Combine all of the dressing ingredients in a blender and process until smooth. Taste for seasoning adding more salt or maple syrup if required.
Add the salad ingredients to a generous sized serving bowl. Gently combine with the dressing and serve immediately.
