Summer Thai Mango Salad w/ Asian Grilled Chicken

Summer Thai Mango Salad

This is a nice summer salad that I first had at a Thai restaurant on Yonge Street. Since then it's one of our "go-to" summer salads. We like to have it with asian marinated or spice-rubbed grilled chicken but it goes equally well with grilled shrimp, steak or pork chops.

You can't lose... it's a nice combo of sweet, tart and spice!

Ingredients

• 2 limes

• 1/2 teaspoon fish sauce

• 1 tablespoon sugar

• 1 tablespoon honey

• 1 red Thai peppers (seeded and minced)

• 2 tablespoons peanut (or canola) oil

• 2 ripe but firm mangoes

• 1 red bell pepper

• 2 green onions (thinly sliced)

• 1/2 cup fresh cilantro (chopped)

• 1/4 cup fresh mint (chopped)

• 1/3 cup chopped peanuts (toasted)

• salt

Prep

Zest peel from 1 lime and place in a measuring cup along with 1/4 cup of lime juice.

Whisk in fish sauce, sugar, honey and thai pepper until sugar is dissolved.

Gradually whisk in peanut oil until blended.

Set dressing aside.

Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienne, or use grater) and place in a large bowl.

Seed sweet pepper, cut into very thin strips and add to mangoes.

Add half of green onions, and cilantro. Toss gently until combined.

Add dressing and a pinch of salt, toss until mixed. Let sit for 30 minutes, tossing occasionally.

Serve and sprinkle with nuts and remaining green onions.