serves 4

This recipe was inspired by a refreshing and simple appetizer I enjoyed at Teapot, a fabulous vegan restaurant in Seattle. My version is embellished with additional ingredients to add contrasting textures and flavors, but you could also use only the mango on the lettuce, if you prefer. This one works best as a seated appetizer, although smaller versions can be made if you’d like to serve them on a buffet or pass them on a tray.
2 tablespoons freshly squeezed lime juice

1 tablespoon pure maple syrup or agave

syrup

2 or 3 red radishes

1 teaspoon minced fresh chives

1 very ripe mango, peeled, halved, and

pitted

4 large or 8 small Boston lettuce leaves

Freshly ground black pepper

Chopped peanuts or pistachios, for garnish

In a small bowl combine the lime juice and maple syrup until well blended. Set aside.

Cut the radishes into thin matchstick julienne strips and add to the bowl with the lime sauce. Add the chives and toss gently to coat.
Cut the mango halves lengthwise into thin slices. Place a few slices of the mango on each lettuce leaf and arrange on a platter or individual plates. Top with the radish mixture and a few grinds of black pepper. Garnish with chopped nuts and serve.