Potato-Cucumber Salad with Mango

30 minutes Prep: 20 minutes Cook: 20 minutes

117 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	tablespoons	cumin seeds
2	tablespoons	paprika
1	tablespoon	coriander seeds
1	teaspoon	cayenne pepper
1	tablespoon	ginger	ground
1	tablespoon	cinnamon
1	teaspoon	dry mustard
8	each	red potatoes	about the size of golf balls
2	medium	cucumbers
2	each	mangos	firm, or papayas
1/2	each	sweet red bell pepper	seeded
1/4	cup	orange juice
2	tablespoons	ginger	minced
2	tablespoons	lemon juice	fresh
1/4	cup	mint	chopped, fresh
1	x	salt and black pepper	to taste

Directions

Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard in a small sauté pan, and heat over medium heat until the first tiny wisp of smoke appears, about 3-4 minutes.

Allow to cool to room temperature, then grind in a coffee grinder or with mortar and pestle.

Set aside.

Cook the potatoes in boiling water to cover until they are easily pierced by a fork but still offer some resistance, about 8 minutes.

Drain, allow to cool to room temperature and cut in thirds.

Meanwhile, peel the cucumbers, cut them in half lengthwise, Peel and pit the mangoes and cut the flesh into bite-sized chunks.

Cut the half bell pepper into thin strips.

In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper.

Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice mixture.

Place remaining spice mixture in a tightly covered container and store in a cool, dark place for use in other dishes.

Toss well, season to taste with salt and pepper, toss again, and serve.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 169g

Amount per Serving

Calories 117 11% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 15mg	1%
Total Carbohydrate 27.0g	9%
Dietary Fiber 5.0g	21%
Sugars 12.0g
Protein 3.0g	6%