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Sautéed Cucumbers with Mangoes
By Chef Chirstina Pirello

Ingredients

Extra Virgin Olive Oil or avocado oil
1 Red onion cut into half moon slices
1 Organic Cucumbers large, cut into very thin slices
2 Organic Mango ripe, pitted and thinly sliced
Juice of 1 fresh lemon
2 teaspoons Brown Rice Syrup
Basil - for garnish fresh sprigs
4 cups Salad Greens chilled

Directions

Place a small amount of oil and the onions in a skillet and turn heat to medium.

When the onions begin to sizzle, add a pinch of sea salt and sauté until they begin to brown, 5 to 6 minutes.

Stir in cucumber slices, a light seasoning of sea salt, and sauté just until they begin to wilt, about 2 minutes.

Stir in the mangoes and sauté for 1 minute more. Remove from heat and gently stir in lemon juice and rice syrup.

Serve warm on a bed of chilled salad greens, with basil sprigs, and finish with a drizzle of oil, if desired. Note:

This is a beautiful, delicate summer salad. Never thought of sautéing cucumbers, but only enjoying them in their crisp, fresh form.

Well, this luscious salad may just convince you that there’s more to this summer favorite than being tossed with lettuce.

And the sweetness of the mangoes makes this salad a real celebration of summer.