It’s Memorial Day Weekend – the official start of summer! Well, maybe in the rest of the country… in New Jersey, it’s rainy and cold (what the HECK?!).
In honor of this annual holiday, I’m bringing you a refreshing, sweet and savory summer salad. Packed with juicy mangoes, crisp red onions and refreshing cucumbers, this is a perfect BBQ side dish. Plus, I love the purple, green and yellow colors!
I made this side dish for Hubs’ Grandmother and Aunt’s joint 90th and 60th birthday party last weekend (funny that mother and daughter were born on the same day, 30 years apart!). Well, because of this huge milestone nearly everyone in Hubs’ immediate family flew in for the occasion. From Arizona ,Washington and Florida to Vermont, Texas and Pennsylvania, everyone was there.
And because everyone was there, my mother-in-law and her fiancé decided [five days before the party] to have an impromptu backyard wedding because… “when else will everyone be gathered like this again?”
Thank you to my awesome friend Hilary and her Step-Mom, Cheri, from Anything Floral in Berkeley Heights, NJ for the AMAZING bouquet!
If that wasn’t the biggest secret to keep and family rolled in the door, I don’t know what is. Long story short, everyone was incredibly surprised, happy tears were shed and I [incredibly] captured most of it on camera.
The bride and groom!
What a happy day!
- 3 mangoes, peeled and diced (click here on “how to” cut melon)
- 1 cucumber, sliced thin (unpeeled)
- 1 small red onion, halved and sliced thin
- 2 tablespoons cilantro, chopped
- 2 tablespoons lemon juice
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a mixing bowl, combine all ingredients and give it a good toss.
- Transfer to serving dish, cover with plastic wrap and chill until ready to serve.