This recipe was created to accompany Seared Rosemary Scallops .
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2 Servings
Ingredients
1
firm-ripe small mango
1
/3 English cucumber
2
tablespoons finely chopped scallion
2
tablespoons fresh orange juice
1
teaspoon fresh lime juice
1
/2 teaspoon extra-virgin olive oil
Need to make a substitution?
Preparation
Peel mango and cut flesh from pit. Cut mango into 1/4-inch dice and transfer to a small bowl. Halve and seed cucumber. Cut cucumber into 1/4-inch dice and add to mango. Stir in remaining ingredients until combined well and season with salt and pepper.