Key-Lime, Tomato And Mango Salad With Pistachios
- 2 champagne (Ataulfo) or other smallish mangoes, diced
- 2 Persian cucumbers, diced
- 1 clove shallot, thinly sliced
- 2 radishes, thinly sliced
- 10-12 grape or cherry tomatoes, quartered
- 2 key limes, halved
- 1/2 teaspoon honey
- salt to taste
- 1 pinch cayenne or Aleppo pepper, or about 1/4 finely minced fresh Fresno chili pepper (start with a little, adding more to taste as desired)
- 1 dash ground sumac
- 1 handful (small) minced cilantro, (optional)
- 2-3 tablespoons pistachio nuts, shelled
- In a small bowl, combine diced mango, cucumbers, shallot, radish, and tomatoes. (To dice mangos, slice off the two "cheeks" about 1/4" off center, score the flesh in a crisscross pattern with a small sharp knife and scoop the dice out with a spoon; pare off the skin around the flat seed and carefully remove as much additional flesh from the seed as possible).
- Squeeze lime juice over, season to taste with honey, salt, cayenne,Aleppo or fresh Fresno chili pepper, and a sprinkle of ground sumac. Stir to distribute; taste and adjust seasoning; as mangoes vary in sweetness, you may need to add more honey, salt or lime juice.
- Sprinkle pistachios over, garnish with a little minced cilantro if desired, and serve.
ataulfo, cucumbers, clove shallot, radishes, grape, honey, salt, cayenne, ground sumac, handful, pistachio nuts
Taken from food52.com/recipes/35650-key-lime-tomato-and-mango-salad-with-pistachios (may not work)