Ingredients

• 2 c. THRIVE Mango or equal amount of fresh cubed mango
• 2 c. THRIVE Cucumbers or equal amount of fresh diced cucumber
• 1 c. THRIVE Red Bell Peppers or equal amount of fresh chopped bell pepper (your choice of color)
• 1/4 c. THRIVE Chopped Onions or equal amount of chopped green onions, or 1/2 small red onion diced finely
• 1/4 c. Vegetable Oil
• 1/2 c. Water
• 1 tb. THRIVE Summer Limeade (Seasonal) or 1/3 cup of lime juice and a little less water
• 1 1/2 tsp THRIVE Honey Crystals
• 1/2 cup Chopped fresh cilantro, optional
• 1 cup THRIVE Cranberries, optional

Directions

1. Put mango, cucumbers, red peppers and chopped onion into your salad bowl.
2. Dressing: In a separate bowl whisk together your choice of vegetable oil, lime juice, honey crystals and water.
3. If you're using fresh produce, reduce the water by half.
4. Drizzle the dressing over mango vegetable mixture and toss with a spoon to make sure everything gets coated.
5. Let it sit about 5 minutes so that everything absorbs the liquid. I like it when the freeze dried ingredients are still a bit crunchy, but you do you. You're the boss.
6. Finishing touch: Sprinkle chopped cilantro over top and toss again
7. Serve with chips, as a side dish or even as a salad.
8. Cranberries are a nice touch when serving at the Thanksgiving table, but I usually don't use them.