Red Meat Allergy Friendly Za'atar-Tahini Mango Salsa
Total time25 min
Prep time15 min
Cook time0 min
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Learn more →Ingredients
4 servings
For the salsa
- 2 ripe mangoes (about 2 cups diced), peeled and cut into ½-inch cubes
- 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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