|Preparation Time||60 Minutes|
|Cook Time||10 Minutes|
|Total Time||70 Minutes|
|Main Ingredient||Cucumber; Tomatoes; Mango|
|Cuisine||African; American; Ethiopian|
|Diet||Low Calorie; Low Fat; Gluten Free; Low Carb; Low Cholesterol; Heart Healthy; Mediterranean; Vegan; Vegetarian|
2 cups English cucumber, thinly sliced and peeled
1 1/2 cups red onion, finely chopped
1/2 teaspoon salt
1 clove garlic, minced
1 teaspoon peanut oil
2 cups tomatoes, chopped and seeded
3 tablespoons unsalted, dry-roasted peanuts, chopped
1 tablespoon red jalepeï¿½o pepper, finely chopped and seeded
1 tablespoon green jalepeï¿½o pepper, finely chopped and seeded
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 ripe mango, diced and peeled
1 tablespoon fresh cilantro, chopped
3 tablespoons fresh lime juice
In a strainer, mix the cucumber, onion, salt, and garlic. Toss to coat, then allow to stand for 20 minutes.
In a large skillet, heat the peanut oil over medium-high heat. Place the tomatoes, chopped peanuts, red and green jalepeï¿½o peppers, coriander seeds, ground cumin, red pepper, cinnamon, and ground cloves into the skillet, and sautï¿½ for 5 minutes or until the tomatoes are tender. Remove the tomatoes from the skillet and allow to cool to room temperature.
In a medium bowl, mix the salted cucumber mixture, tomato mixture, mango, cilantro, and lime juice.
Toss to combine, and serve at room temperature.
Calories: 95 cal
Saturated fat: <1g
Monounsaturated fat: 2g
Polyunsaturated fat: 1g