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
- 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.
- In a large bowl, combine mangoes, radishes, cucumbers, arugula, and mint. Drizzle with dressing and toss gently to coat right before serving.
Inspired by pccmarkets.com/recipe/radish-and-mango-salad/