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National Salad Month | Cucumber Ricotta Salad with Mango Curry Granola

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Servings: 4 Serves
Calories:
Author: Diane Boyd, MBA RD, LDN

Ingredients

  • 1 English cucumber, thinly sliced into rounds
  • 1 1/2 Tablespoon fresh lemon juice
  • 1 1/2 Tablespoon olive oil+ more for drizzling
  • Maldon sea salt
  • Freshly ground black pepper
  • 2 cups low fat ricotta cheese
  • for the Mango Curry Granola
  • 1/2 cup old fashioned oats
  • 2 tablespoons quinoa rinsed
  • 1/4 cup peanuts
  • 1/4 cup unsweetened flaked coconut
  • 1 egg white
  • 1 Tablespoon olive oil
  • 1/2 teaspoon lime juice
  • 1 Tablespoon honey
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground curry
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon lime zest
  • 1/3 cup chopped dried mango

Instructions

  • Preheat oven to 300 degrees F.
  • Place ingredients oats through red pepper flakes in a small bowl and stir to combine.
  • Pour onto a foil or parchment paper lined baking sheet and bake for 20 to 30 minute or until golden, stirring every 10 minutes.
  • Allow to cool. Add lime zest and dried mango.