This beautiful composed salad is drizzled with hot, sweet, and sour Southeast Asian sauce. It makes a refreshing dish for a Sunday brunch.
Serves 4
1 large European (hothouse) cucumber, peeled, sliced lengthwise, seeded, and cut into
1/4-inch crosswise slices
1 cup cherry tomatoes, halved
1/2 cup cooked green beans, finely sliced
1/2 cup bean sprouts
1/3 cup rice vinegar
2 tablespoons freshly sqeezed lime juice
2 red Thai chiles, seeded and minced
2 teaspoons sugar
1 small ripe mango peeled, cut from the pit, and sliced
1 avocado, peeled, pitted, and sliced
1/4 cup fresh mint, cut into julienne
In a medium bowl, toss the cucumber, tomatoes, beans, and bean sprouts together. Cover and refrigerate for at least 1 hour, or up to 4 hours. In a small bowl, combine the vinegar, lime juice, chiles, and sugar. Stir until the sugar dissolves. To serve, arrange the salad mixture, avocado, and mango slices on 4 salad plates. Drizzle with the dressing and garnish with the mint.