Mango-Papaya Salad

This salad is light, refreshing, and full of flavor. It also comes together extremely quickly, making it a wonderful appetizer or side for any meal. It will be best in the summer months when fruits are fresh and tomatoes are just off the vine, but after you taste it once you'll be craving it year around.

I made this alongside one of my favorites, homemade tofu pad thai, but the flavors are versatile and light enough that you should be able to make it with nearly anything. Perhaps whip it out at your next summer pool party or barbecue!

Difficulty: easy
Time: 20 minutes
Cost: $7.50



Mango-Papaya Salad
Ingredients:
1.5 c mango, shredded
2 c papaya, shredded
2 c cherry tomatoes, halved
2 tbsp green onions, diced
3 tbsp lime juice, fresh squeezed
1 tbsp fish sauce
2 tsp honey
2 tbsp cilantro, chopped

Put the mango, papaya, cherry tomatoes, and green onions in a bowl and toss well.

Note: I used a mandoline to thinly shred the mango and papaya. If you have one, I'd recommend it! Otherwise you can use a knife to make matchstick cuts but it will definitely take a bit longer.

In a separate small bowl combine the green onions, lime juice, fish sauce, and honey. Whisk until evenly combined. Drizzle over the mango-papaya mixture, add the cilantro, and toss to coat. Enjoy!

Servings: 4
Serving size: 1.25 cups
Nutrition: calories 99; carbs 25g; fat 1g; protein 2g; sodium 338mg; iron 3mg