This Fonio Mango Salad is bursting with fresh herbs + lemon and so easy to throw together! Bring it to summer picnics + potlucks or whip up tonight for bright, quick #MeatlessMonday dinner.
15 Min Prep
10 Min Cook
6 Servings
by: Yolele
Ingredients
- 4 cups cooked Yolélé fonio (1 cup dry)
- Juice of 1 lemon, plus more to taste
- 1 tablespoon grated fresh ginger
- 1 teaspoon salt, plus more to taste
- Black pepper or red pepper flakes
- ⅓ cup olive oil
- 1 large ripe mango, peeled, pitted, and diced
- 1 cup diced cucumber (English or Persian have the best crunch and less bitter skin)
- ½ red onion, finely diced
- 1 pint grape tomatoes, quartered
- 1 bunch mint, finely chopped
- 1 bunch parsley, finely chopped
Preparation
-
Step 1
Whisk together lemon, ginger, salt + pepper. Slowly pour in the olive oil and keep whisking to emulsify.
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Step 2
Combine the cooked and cooled fonio with all of the other ingredients in a large bowl.
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Step 3
Pour dressing over salad, toss, adjust seasoning to taste, and serve!
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In this Recipe...
Fonio
Regular price$7
Fonio is a regeneratively grown, community-building, really small ancient grain that’s been celebrated in West Africa for over 5,000 years. A versatile, nutrient-dense, anything-but-boring alternative to rice, quinoa or couscous, fonio brings the spirit of West Africa to your kitchen in just five minutes. It’s a simple, everyday sidekick to grilled meats, fish, and veggies, soaking up sauces and juices beautifully.
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