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Tomato, Mango and Cumin Salad

2 cups cherry tomatoes, halved
1 cucumber, thinly sliced on the diagonal, do not peel or seed
1 ripe mango, peeled, seeded, thinly sliced
1 small bunch flat leaf parsley, leaves removed from stems
1/2 cup extra virgin olive oil
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
2 teaspoons Suzanne's Specialties Raspberry Rice Nectar
1/2 teaspoon ground cumin
Sea salt
Cracked black pepper

Combine tomatoes, cucumber, mango and parsley in a mixing bowl. Make the dressing by whisking together oil, lemon zest and juice, rice syrup, cumin and salt and pepper to taste.

Toss salad with dressing to coat and serve. 

Makes about 4 servings.  


Frey Vineyards
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