Method

1. Make the Dressing:
   In a small bowl, mix grated ginger, lemon juice, olive oil, salt, and honey (or maple syrup for a vegan version). Mix well and set aside.

2. Toss the Salad:
   In a mixing bowl, combine finely slit mango, red bell pepper, onion, sunflower seeds, pumpkin seeds, and chopped mint and basil leaves.

3. Combine:
   Pour the dressing over the mango mixture and toss until evenly coated.

4. Chill and Serve:
   Refrigerate for 10–15 minutes and serve cold. It’s a refreshing, tangy, and mildly spicy delight – ideal for hot summer days!

Recipe Notes:

• Use semi-ripe mangoes for the best texture and balance of sweet and tangy.

• You can add chili flakes for extra heat.

• Basil and mint should be fresh for an enhanced flavor.

• To make it oil-free, skip the olive oil and increase the lemon juice slightly.

• Pairs well with grilled veggies or wraps!