Cucumber-Mango Salad

The blend of sweet, fiery, and smoky qualities common to Ethiopian fare is exemplified in this simple salad. Since red jalapeños are sometimes hard to find, you can always double up on the milder green variety.

Yield: 6 servings (serving size: 2/3 cup)

Ingredients

• 2  cups  thinly sliced peeled English cucumber (about 1)
• 1 1/2  cups  finely chopped red onion
• 1/2  teaspoon  salt
• 1  garlic clove, minced
• 1  teaspoon  peanut oil
• 2  cups  chopped seeded tomato (about 1 pound)
• 3  tablespoons  chopped unsalted, dry-roasted peanuts
• 1  tablespoon  finely chopped seeded red jalapeño pepper (about 1)
• 1  tablespoon  finely chopped seeded green jalapeño pepper (about 1)
• 1/4  teaspoon  coriander seeds, crushed
• 1/4  teaspoon  ground cumin
• 1/8  teaspoon ground red pepper
• Dash of ground cinnamon
• Dash of ground cloves
• 1 3/4  cups  diced peeled ripe mango (about 1)
• 1  tablespoon  chopped fresh cilantro
• 3  tablespoons  fresh lime juice

Preparation

1. Combine first 4 ingredients in a colander; toss gently to coat. Let stand at least 20 minutes.

2. Heat oil in a large skillet over medium-high heat. Add tomato and next 8 ingredients (through ground cloves) to pan; sauté 5 minutes or until tomato is tender. Remove from heat; cool to room temperature (about 20 minutes).

3. Combine drained cucumber mixture, tomato mixture, mango, cilantro, and lime juice in a medium bowl; toss gently to combine.

Nutritional Information

Calories:

95 (32% from fat)

Fat:

3.4g (sat 0.5g,mono 1.5g,poly 1.1g)

Protein:

2.8g

Carbohydrate:

15.9g

Fiber:

2.9g

Cholesterol:

0.0mg

Iron:

0.7mg

Sodium:

204mg

Calcium:

31mg