Name: Salad of Radish, Tomato, Raw Mango and Pear in a citrus ginger dressing recipe by Sujata Shukla at BetterButter
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 2
Ingredients: For the salad:; White radish 1; Red radish 1; Carrot 1; Green capsicum 1/2; Yellow Bell pepper 1/2; Red Bell pepper 1/2; Raw green mango 1/2; Green pear 1; Red Tomato 1; Green tomato 1; Coriander (leafy stalks) 5; Salt and pepper to taste; For the dressing:; Orange juice (freshly squeezed) 2-3 tablespoons or From 1/2 an orange; Lemon juice (freshly squeezed) 1 tablespoon or from one lemon; Olive oil 3 tablespoons; Ginger piece 1"; Fresh Chilli 1; Lemon zest 1 tsp; Orange zest 1 tsp; Fresh ground pepper 1 tsp; Salt 1/2 tsp

ABOUT Salad of Radish, Tomato, Raw Mango and Pear in a citrus ginger dressing RECIPE

A perfect accompaniment for any meal, with its medley of colours and the contrasting flavours somehow coming together with the dressing of orange juice, lemon juice, ginger, chilli and olive oil.

Ingredients Serving: 2

For the salad:
White radish 1
Red radish 1
Carrot 1
Green capsicum 1/2
Yellow Bell pepper 1/2
Red Bell pepper 1/2
Raw green mango 1/2
Green pear 1
Red Tomato 1
Green tomato 1
Coriander (leafy stalks) 5
Salt and pepper to taste
For the dressing:
Orange juice (freshly squeezed) 2-3 tablespoons or From 1/2 an orange
Lemon juice (freshly squeezed) 1 tablespoon or from one lemon
Olive oil 3 tablespoons
Ginger piece 1"
Fresh Chilli 1
Lemon zest 1 tsp
Orange zest 1 tsp
Fresh ground pepper 1 tsp
Salt 1/2 tsp

Instructions

When selecting the vegetables, take firm tomatoes and not soft very ripe ones. The quantities of all the chopped bell peppers together should be lesser than the tomatoes, so that their taste doesn't not overpower the rest.
To make the dressing:
Grate the zest from the orange and lemon. Squeeze orange juice from half an orange into a bowl and add juice of 1 large lemon.
Add finely minced ginger, salt, pepper and the orange and lemon zest. Stir so the salt dissolves.
Vertically slit the fresh chilli without breaking it into two, remove the seeds and white pith and place with stalk intact, in the orange lemon juices. Set aside for 5 minutes.
Add the olive oil and whisk the mixture. Keep aside till required to use.
To make the Salad:
Peel the carrot and radish. Keep the peel on for the pears and mango. This salad is all about the colour!
Slice the vegetables thinly into matchsticks, of about an inch in length, as uniform as you can make it.
Mix together in a glass or china bowl, season with salt and pepper to taste ( the dressing already has a little salt, so go easy when you add).
Pour the dressing over the salad, mix it in with your finger tips. Use only as much dressing as is needed to coat all the vegetables.
Garnish with chopped coriander leaves and place the chilli from the dressing on top.
Cover with cling film and keep in the fridge till ready to serve.

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