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Fruits Of Spring Salad

H-E-B Cooking Connections


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes


6 - 8 servings


2  large  ripe mangoes

1  pint  grape tomatoes

1  seedless or hothouse cucumber

1  red bell pepper, stemmed and seeded

1  cup  finely chopped red onion

1 to 2  jalapeño peppers, according to taste

6  radicchio leaves (optional)

1  orange for zest and juice

2  tablespoons  Da Vinci Extra Virgin Olive Oil

1  tablespoon  Alessi White Wine Vinegar

1  tablespoon  Hill Country Fare Honey

1/2  teaspoon  Alessi Salt

1/2  teaspoon  Hill Country Fare Pepper


Cut mangoes lengthwise into thirds as close to the seed as possible; discard seed. Cut mango into a 1/2-inch "grid" pattern just to the skin. Turn inside out and cut or pull fruit from skin.

Cut cucumber lengthwise into quarters, then crosswise into 1/4-inch thick slices.

Cut bell pepper into 1/4-inch wide by 1-inch long strips. Remove stem and seeds from jalapeno in a medium bowl; set aside.

Toss mangos, tomato halves, cucumber, bell pepper, onion and jalapeƱo in a medium bowl; set aside.

Grate orange peel for 2 teaspoons zest; take care to avoid the bitter white pith. Whisk zest and juice with remaining dressing ingredients in a small bowl.

Toss salad with dressing; Spoon onto radicchio leaves and serve.
Nutritional Information
Calories: 101, Fat Calories: 36, Total Fat: 4g, Cholesterol: 0mg, Sodium: 153mg, Carbohydrates: 17g, Dietary Fiber: 25g, Protein: 1g
H-E-B Cooking Connections

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