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Radish and Mango Salad


½ lime, zested and juiced

2 T champagne or white wine vinegar

1 T honey

3 T olive oil

Salt and pepper, to taste

1 mango, peeled and sliced

8 radishes, thinly sliced

1 English cucumber, thinly sliced

4 ounces arugula or baby spinach

1/4 cup fresh mint leaves



  1. In a small bowl, whisk together lime zest and juice, vinegar, and honey. Slowly drizzle in oil while whisking, to create an emulsified vinaigrette. Season to taste with salt and pepper.
  2. In a large bowl, combine mangoes, radishes, cucumbers, arugula, and mint. Drizzle with dressing and toss gently to coat right before serving.


Serves 4-6


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