Mango-Hothouse Cucumber Salad
Makes 6 servings
Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
This hearty but cooling salad is always welcome after a hot morning’s work in the New Mexico sun. Once you try it, I’m sure you’ll find it’s a hit with the kids and adults at your ranch as well. We always use hothouse cucumbers at the Ranch, but any good organic cucumbers will do. The quinoa is a good source of complete protein.
I recommend using all organic non GMO ingredients.
Preparation time: 15-20 minutes
- 1/2 Head red leaf lettuce, rinsed and torn into bite-size pieces
- 1/2 Head romaine lettuce, rinsed and torn into bite-size pieces
- 3 Ounces mesclun salad mix
- 1 Medium cucumber, peeled and sliced into rounds
- 1/2 Carrot, shredded
- 2 Tablespoons prepared quinoa
- 1 Mango peeled, pitted, and diced
- 1 Plum tomato, cut into wedges
- 1 Tablespoon salt
- Freshly ground black pepper to taste
Combine the lettuces and mesclun in a large salad bowl. In a separate bowl, mix the cucumbers, carrot, and quinoa. add the vegetables and quinoa to the bowl with the lettuce, and toss to combine. Top with the mango, garnish with the tomato wedges, and season with salt and pepper.
Reprinted with permission from the National Bestseller, The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.