I've noticed more mangoes in the grocery store lately, as they are back in season. My backyard mint is up and the hoop houses may have tomatoes soon!
Debra contributed this wonderful salad recipe from "Healthy Kitchens, Healthy Lives" a recent conference put on by the Harvard School of Public Health that she recently attended. I tried it and loved it! It is a bit spicy with the full amount of cayenne and jalapeno so adjust to taste.
INDIAN CHOPPED MIXED SALAD WITH PEANUTS (KACHOOMBAR SALAD)
Yield: 8 portions
2 Tomatoes, large, ½” dice
2 Granny Smith apples, cored, quartered, 1/2 inch dice
1 English cucumber, large, seeded, finely chopped
1 Red onion, medium, finely chopped
1 Jalapeño chile, finely diced (seeded and veined; use less if desired)
1 cup Mango, diced
1 cup Pineapple chunks
1/2 cup Cilantro, chopped
1/4 cup Mint leaves, finely chopped
1 tsp. Cumin, toasted and ground
1 tsp. Kosher salt
1/4 tsp. or less Cayenne pepper
1/4 tsp. Black pepper, cracked
juice of 1 lime or to taste
Peanuts, skin-on, toasted 1 cup
1. Toss all ingredients together in a large bowl. Taste for seasoning, adjust the salt, lime juice, or cayenne as needed. Finish with peanuts and serve.
Source: Suvir Saran, as presented at the 2013 Healthy Kitchens, Healthy Lives conference by Harvard School of Public Health
Published with p