Persian Cucumber, Red Onion and Mango Salad

Prep Time: 30 minutes (includes cooling time) Cook Time: 5 minutes Serves:6 Nutritional breakdown per serving: Calories: 95 Carbohydrates: 16gr Fat: 3gr Fiber: 3gr Sat fat: 0 Cholesterol: 0 Protein: 3gr Sodium: 200mg Ingredients: 5 Persian cucumbers, sliced thin (about 2 cups) 1 medium red onion, chopped small tsp sea salt 2 cloves of garlic, minced Olive Oil Spray 2 C chopped Roma tomatoes or grape tomatoes, cut in quarters 3 tbsp chopped unsalted, dry roasted peanuts 1 jalapeno pepper, seeded and chopped tsp coriander powder tsp cumin powder 1/8 tsp red pepper flakes (optional) Dash of cinnamon Dash of ground cloves 1 large mango, ripe-peeled and chopped small 1 tbsp chopped cilantro Juice of 1 lime Combine the cucumbers, onion, salt and garlic in a bowl. Let sit for 15 minutes or so. Spray large skillet with oil and heat over med-high flame. Add tomatoes, peanuts, jalapeno, coriander, cumin, red pepper, cinnamon and cloves. (and shrimp, if desired!). Saut for about 5 minutes until tomato melts down and optional shrimp are no longer translucent. Remove from heat and let cool for 15 minutes. Mix together cucumber portion with tomato mixture in a large bowl and stir. Add mango, cilantro and lime juice. Toss gently. Serve immediately or cool in refrigerator for 1 hour. Red Mojo Ingredients for 4 servings - 3 cloves of garlic

- 5 g (1 tsp.) Cumin - 1-2 pickled green Chilis - 5 g (1 tsp.) pimenton (hot paprika) - 5 g (1 tsp.) salt - 120 ml (1/2 cup) olive oil - 2 tbsp. wine vinegar Method Crush the chili to a paste, then mash the other ingredients on top. Blend in the olive oil and add the vinegar (can be done in a blender). Green Mojo Ingredients for 4 servings - 3 cloves of garlic - 5 g (1 tsp.) cumin - A nice bunch of Coriander or Cilantro - Salt - 120 ml (1/2 cup) extra virgin olive oil - 3 tbsp. vinegar Crush all the ingredients, then thin with the oil and vinegar (can also be prepared in a blender).