Sweet mango, crisp cucumber, and red bell pepper get tossed together with scallions, cilantro, and a hit of jalapeño for a fresh, colorful salsa with real crunch in every bite. The dressing is where things get interesting: tahini whisked with lemon juice, olive oil, za'atar, grated ginger, and turmeric creates a nutty, tangy, herb-flecked sauce that clings to the fruit and vegetables instead of pooling at the bottom. A few tablespoons of water thin it to the perfect drizzling consistency, and a short rest lets all those flavors settle in before you taste and adjust. It's naturally light, bright, and packed with texture — great scooped up with grilled meats, piled onto rice, or eaten straight off the spoon. This one's a solid pick for a gluten free spread, since it's built from produce, citrus, and pantry spices rather than anything that needs a second look.
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In a small bowl, whisk together the tahini, lemon juice, olive oil, za'atar, grated ginger, turmeric, and salt until smooth. Add water 1 tablespoon at a time, whisking after each addition, until the dressing is pourable and about the consistency of a thin vinaigrette.
In a large mixing bowl, combine the diced mango, cucumber, red bell pepper, scallion greens, cilantro, and jalapeño, if using.
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