Cucumber-Mango Salad

• 2 cups thinly sliced peeled English cucumber (about 1)
• 1 1/2 cups finely chopped red onion
• 1/2 teaspoon salt
• 1 garlic clove, minced
• 1 teaspoon peanut oil
• 2 cups chopped seeded tomato (about 1 pound)
• 3 tablespoons chopped unsalted, dry-roasted peanuts
• 1 tablespoon finely chopped seeded red jalapeno pepper (about 1)
• 1 tablespoon finely chopped seeded green jalapeno pepper (about 1)
• 1/4 teaspoon coriander seeds, crushed
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• Dash of ground cinnamon
• Dash of ground cloves
• 1 3/4 cups diced peeled ripe mango (about 1)
• 1 tablespoon chopped fresh cilantro
• 3 tablespoons fresh lime juice

1. Combine first 4 ingredients in a colander; toss gently to coat. Let stand at least 20 minutes.
2. Heat oil in a large skillet over medium-high heat. Add tomato and next 8 ingredients (through ground cloves) to pan; saute 5 minutes or until tomato is tender. Remove from heat; cool to room temperature (about 20 minutes).
3. Combine drained cucumber mixture, tomato mixture, mango, cilantro, and lime juice in a medium bowl; toss gently to combine.

cucumber, red onion, salt, garlic, peanut oil, tomato, peanuts, seeded red, pepper, coriander seeds, ground cumin, ground red pepper, ground cinnamon, ground cloves, peeled ripe mango, fresh cilantro, lime juice

Taken from www.myrecipes.com/recipe/cucumber-mango-salad (may not work)