Summer Salad

INGREDIENTS:

Carrots - 2 (Thinly sliced lengthwise)

Bunch Red Radishes - 1 (Quarters)

Small Cucumber – 2 (Thinly sliced lengthwise)

Half Ripe Mango -1 Peeled (Thinly sliced lengthwise)

Green Onion – 2 (Finely chopped)

Red Peppers -1 (Thinly sliced lengthwise)

Red Onion Small – 1 (Sliced; Soaked in chilled water and drained)

Mint leaves (Handful, roughly torn)

Peanuts Handful (Toasted and crushed for garnishing) (Optional)

Green Chilli – 1 (Finely chopped, to taste)

For the dressing:

2 tbsp Lemon Juice

2 tsp Dijon mustard

2 tbsp Honey 

2 tbsp olive oil

Salt to taste 

Instructions:

Cut vegetables into juliennes, chop green onions, and quarter cut the radishes. Mix all the vegetables in the bowl with the mint leaves.

Whisk together all the ingredients for the dressing and add as required, and mix well. Garnish with peanuts and serve chilled.

 Tip: Make extra dressing and refrigerate it; shelf life three weeks