No-Fat Raw Mango Salad with Fresh Raw Curry Paste

Curry Paste:

2 shallot

2 garlic

1/2 jalapeno (Nancy James - see pic below - puts in 10 Cayenne, 5 Thai Bird and 10 Mamacita Fuego Peppers) 

2 Roma tomatoes

1/8th tsp. curry powder

couple of shakes of coriander

lemongrass - four 1/2" slices

cilantro - handful

Puree in food processor until well mixed, smaller pieces but still chunky. 

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Mango Salad

Sauce:

5 tamarind, pods and seeds removed, soak in 2 T. Curry Paste and juice of 1 lime

1 garlic, if you really like garlic because some already in curry paste
1/2" grated ginger
1 Roma tomato

Add all into blender, including the entire soaking sauce of the tamarind. (can be smashed in mortar and pestle instead)

Salad:

2 mango, cut into chunks

6 green onion, sliced diagonally, white and green

5 Persian cucumbers, julienned

1 red pepper, julienned

2 carrots, julienned

small container of radish or alfalfa sprouts

pint of grape tomatoes, cut in half

handful of cilantro, chopped

5 basil leaves, chiffonaded
4 Persian cucumbers, spiralized


Put sauce over salad ingredient and stir to mix and let sit for 30 minutes.

Picture courtesy of Nancy James, culinary artiste and raw vegan foodie.  :)