Delicious and crunchy mango salsa with 8 ingredients! Perfect for dips, bowls, tacos and more. Only 20 minutes and one bowl is required!

Preparation time 20 minutes
Total time 20 minutes
4 servings (half cup servings)
Appetizer platter, dip, side
The kitchen is inspired by latin
Suitable freezer freezer
Do you stay? 3 days
ingredients

    3/4 cup finely chopped ripe mango* (1 large mango yield ~3/4 cup)
    1 cup finely chopped red pepper (small pepper yield ~1 cup)
    2 tablespoons finely chopped chili pepper (1 small chili yield ~2 tbsp)
    2 tablespoons finely chopped red onion (or green onion for soft onion flavor)
    1/4 cup finely chopped coriander
    2-3 tablespoons lemon juice
    1/2 teaspoon sea salt
    1/4 teaspoon black pepper

instructions

    In a small bowl, combine all ingredients (mango, paprika, jalapeno, red onion, cilantro, lime juice, salt, and pepper). Taste and adjust flavors as needed, adding more salt for overall flavor, lime for acidity, jalapeño for warmth, or mango for sweetness.
    Serve with tortilla chips, in burrito bowls, or tacos, or eat them straight with a spoon!
    Best when it's fresh. Keep leftovers in a closed container in the refrigerator for up to 3 days. Not suitable for freezer.

Notes
* Make sure to use fresh, ripe mangoes with a sweet juiciness. Our favorites are Champagne (also called Atulvo or honey mango) and Tommy Atkins mango.
*Nutrition information is a rough estimate calculated with a smaller amount of lemon juice.
Nutrition (1 of 4 servings)
Serving: Half a cup serving Calories: 42 Carbs: 10.3g Protein: 0.9g Fat: 0.3g Saturated Fat: 0.1g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.1g Trans Fat: 0g cholesterol Sodium: 295 mg Potassium: 187 mg Fiber: 1.8 g Sugar: 8 g Vitamin A: 1754 IU Vitamin C: 71.8 mg Calcium: 12.3 mg Iron: 0.3 mg

Creamy German-inspired cucumber salad with fresh dill and tangy coconut milk. A refreshing vegan side for barbecues and beyond. It only takes 15 minutes, 10 ingredients, and 1 bowl!
Preparation time 15 minutes
Total time 15 minutes
4 Servings (Side Servings)
Side dish of course
The kitchen is German-inspired, gluten-free, vegan
Suitable freezer freezer
Do you stay? 3 days
ingredients

    2/3 cup finely chopped red onion (or halved and thinly sliced ​​with a mandolin *//~1/2 medium onion depending on recipe)
    1 large garlic clove, minced
    1 cup plain, unsweetened coconut yogurt (we like Colina)
    1/2 teaspoon sea salt and black pepper
    2 tablespoons lemon juice (~1 medium lemon according to recipe)
    1½ tablespoons apple cider vinegar
    2 teaspoons Dijon mustard (or yellow mustard)
    1-2 teaspoons maple syrup (to balance the flavor)
    1/4 cup finely chopped dill
    1 medium cucumber, halved lengthwise, thinly sliced ​​(2 cups depending on recipe)

instructions

    In a medium mixing bowl, add all ingredients except dill and cucumber (eg onion, garlic, coconut milk, salt, pepper, lemon juice, apple cider vinegar, mustard, and maple syrup). Mix the sauce until it becomes smooth. Note: For a less intense onion/garlic flavor, you can soak the onion and garlic in boiling water for 5 minutes, then drain well and add to a mixing bowl.
    Add the dill and cucumber slices and mix again until the cucumber is well coated with the sauce.
    Taste and adjust as needed, adding lemon juice or apple cider vinegar for acidity, maple syrup to balance acidity, dill for herbal flavor, or more cucumber for a less-flavored marinade.
    Best when it's fresh. If prepared in advance, keep the sauce and cucumber separately in the refrigerator for up to 2-3 days. Not suitable for freezer.

Notes
* Thinly sliced ​​onions is traditional, but we found it easiest to eat when cut into small cubes.
* Adapted from The Blond Cook.
*Nutrition information is an approximation.
Nutrition (1 of 4 servings)
Serving: One side meal Calories: 127 Carbs: 8.4g Protein: 0.9g Fat: 12.8g Saturated Fat 11.4g Polyunsaturated Fat 0.1g Monounsaturated Fat 0.1g Trans Fat: 0g Cholesterol 0mg Sodium 373mg Potassium: 28 mg Fiber: 1.5 g Sugar: 4.2 g Vitamin A: 155 IU Vitamin C: 8.1 mg Calcium: 24.3 mg Iron: 0.8 mg