New This Month

Mango Salad

  • Servings: 2


  • 2 tablespoons rice-wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon freshly squeezed lime juice
  • 2 tablespoons vegetable oil
  • Coarse salt and freshly ground pepper
  • 1 mango, peeled, pit removed, and thinly sliced lengthwise
  • 1 medium vine-ripened tomato, halved and thinly sliced crosswise
  • 4 fresh basil leaves, very thinly sliced crosswise


  1. In a medium bowl, whisk together vinegar, honey, mustard, and lime juice. While whisking constantly, add oil in a slow and steady stream until combined. Season with salt and pepper; set aside.

  2. Arrange mango and tomato slices on a platter in an alternating pattern. Drizzle with reserved dressing. Serve garnished with basil.


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