Thai Mango Salad

I am always impressed by the flavors, textures and colors in Thai food. The veggies and fruits are always cut so perfectly that even with no dressing they make an impressive salad. The addition of the dressing that is usually sweet and sour, slightly sticky and almost oil free completes the dish and every bite becomes a colorful taste bud party.

Ingredients for 2 servings

1 yellow Thai mango
1 zucchini
1 cucumber
150 gr snap peas
fresh coriander
fresh mint
2 tbsp tamarind juice
1 lime
1 tsp agave
salt

Slice mango, chop snow peas, coriander and mint. Using a spiralizer, make zucchini noodles and cucumber ribbons. To make the dressing, mix tamarind juice, lime juice, agave and salt. Toss together zucchini noodles, the snow peas and the fresh herbs and mix in the dressing. Top with cucumber and mango slices and serve.