Paleo Za'atar-Tahini Mango Salsa

Total time25 min

Prep time15 min

Cook time0 min

Sweet, juicy mango meets crisp cucumber and red bell pepper for a salsa that's as colorful as it is refreshing, with scallions and cilantro adding a bright, herbaceous lift. The real standout is the dressing: creamy tahini whisked with fresh lemon juice, olive oil, warming za'atar, grated ginger, and a pinch of turmeric until it's smooth and pourable. A few minutes resting at room temperature lets everything soak up that tangy, earthy dressing before you taste and adjust the seasoning to your liking. Add minced jalapeño if you want a little heat to play against the mango's natural sweetness. It's a no-cook, whole-food dish built entirely on fresh produce and simple pantry staples, which makes it an easy, satisfying fit for a Paleo table. Serve it alongside grilled meats or fish, or eat it straight from the bowl with a spoon — either way, it's a vibrant addition to warm-weather meals.

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Ingredients

4 servings

For the salsa

2 ripe mangoes (about 2 cups diced), peeled and cut into ½-inch cubes
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1 cup english cucumber, cut into ¼-inch dice
1 red bell pepper, seeded and finely diced
3 scallions (green tops only), thinly sliced
¼ cup fresh cilantro, roughly chopped
1 small jalapeño, seeded and minced (optional)

For the dressing

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp extra-virgin olive oil
1 tbsp za'atar
1 tsp fresh ginger, finely grated
¼ tsp ground turmeric
¼ tsp salt, or to taste
2–3 tbsp water, to thin

Instructions

1
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.
2
In a large mixing bowl, combine the diced mango, cucumber, red bell pepper, scallion greens, cilantro, and jalapeño, if using.

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