Mango Salad with Hearts of Palm, Radishes, Lime, and Cilantro

(Makes about 4 servings, recipe adapted from papaya salad recipes from Martha Stewart's Great Food Fast and Simply Delicioso. Mangos used to test this recipe were provided by the National Mango Board.)

1 mango
1 can hearts of palm (I used a 14 oz. can)
6-8 large radishes and cut in half-moon slices
2 green onions, sliced
1/2 cup chopped cilantro

Dressing:
1/4 cup fresh lime juice
2 tsp. Dijon mustard
1/2 tsp. Spike Seasoning (optional but recommended)
2 T olive oil

Peel mango and cut into pieces about 3/4 inch square. (There are good instructions for How to Cut a Mango at Simply Recipes if you haven't done it.) Drain hearts of palm, then cut hearts of palm and radishes in half lengthwise and cut into thick half-moon slices. Slice green onions, and wash, dry, and chop cilantro.

Combine mango, hearts of palm slices, radish slices, and green onions in plastic bowl. Combine lime juice, Dijon mustard, and Spike Seasoning (if using), then whisk in olive oil to make a thin emulsion. Stir dressing into combined salad ingredients (you may not need all the dressing.) Add chopped cilantro and gently fold into salad. Serve immediately.


This printable recipe from KalynsKitchen.com.