Potato-Cucumber Salad With Mango

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat Salads

Amount Measure Ingredient — Preparation Method
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2 tablespoons Cumin seeds
2 tablespoons Paprika
1 tablespoon Coriander seeds
1 teaspoon Cayenne pepper
1 tablespoon Powdered ginger
1 tablespoon Cinnamon
1 teaspoon Powdered mustard
8 Red Bliss potatoes about the
Size of golf balls
2 medium Cucumbers
2 Firm mangoes (or papayas)
1/2 Red bell pepper — seeded
1/4 cup Orange juice
2 tablespoons Minced ginger
2 tablespoons Fresh lemon juice
1/4 cup Chopped fresh mint
Salt and freshly ground
Black pepper to taste

1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard
in a small saut? pan, and heat over medium heat until the first tiny wisp of
smoke appears, about 3-4 minutes. Allow to cool to room temperature, then
grind
in a coffee grinder or with mortar and pestle. Set aside.

2. Cook the potatoes in boiling water to cover until they are easily pierced
by a fork but still offer some resistance, about 8 minutes. Drain, allow to
cool to room temperature and cut in thirds.

3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the
halves into half-inch slices. Peel and pit the mangoes and cut the flesh into
bite-sized chunks. Cut the half bell pepper into thin strips.

4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper.
Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice
mixture. (Place remaining spice mixture in a tightly covered container and
store in a cool, dark place for use in other dishes.) Toss well, season to
taste with salt and pepper, toss again, and serve.

Yield: 6 servings. Approximate nutritional analysis per serving: 165
calories, 2 grams fat, 0 milligrams cholesterol, 15 milligrams sodium (before
salting), 4 grams protein, 40 grams carbohydrate.
Converted to MM by Donna Webster donna@webster.demon.co.uk

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