Gold Member Badge


  • You're all caught up!

Zucchini Mango Salad With Cilantro Chutney

by Livestrong_Recipes  |  Feb 9, 2019

Zucchini Mango Salad With Cilantro Chutney
  1. PREP
  2. 30 m
  • COOK
  • 10 m
  • 40 m

Sommer Collier of says, “Zucchini makes a great salad base because it has a mild and cooling flavor.” Plus, pureed lentil dal gives the chutney some heft.



  • 1/4 cup Chana Dal- Lentils
  • 1 cup Water
  • 1 Serrano Pepper
  • 1 2/5 tbsp 100% Lime Juice
  • 3 tbsp Garlic
  • 2 cups Cilantro
  • 1 tbsp Sugar (Pure Cane)
  • 1 tsp Salt
  • 4 medium Zucchini (squash)
  • 1 fruit , cut pieces Mango
  • 1/2 cup Red Onion


1 For the chutney: Preheat the oven to 450 degrees. Place the Chana Dal on a baking sheet and roast for 5-10 minutes, until golden brown.
2 In a food processor, combine Chana Dal with a ¼ cup of water and puree until smooth. Add a little extra water if needed. Add pepper, lime juice, garlic, cilantro, sugar and salt. Pulse to break down.
3 Add the remaining water and puree until smooth. Finally, add sugar and salt and pulse to mix. (Makes 2 cups.)
4 To prepare the salad: Using a veggie peeler or spiralizer, slice the zucchinis into long ribbons and place them in a serving bowl. Slice the mango into thin strips.
5 Top the zucchini with mango and red onion and drizzle with chutney.