1/3 cup (75 mL) olive oil
1/4 cup (60 mL) lemon juice
1/4 cup (60 mL) loosely packed basil leaves, finely chopped
1 tbsp (15 mL) agave
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
2 English cucumbers
2 large carrots
1 large beet
1 ripe mango, cut into matchsticks
Dressing: Whisk olive oil with lemon juice, basil, agave, garlic, salt and pepper; set aside.
Salad: Using a spiralizer or vegetable turning slicer, turn cucumber, carrots and beet into long strands, trimming with clean kitchen shears if needed. Toss vegetable strands with mango and dressing until well coated.
Test Kitchen Notes:
• For best results, use carrots and cucumbers that are at least 2-inches (5 cm) in diameter and choose a beet about the size of a small fist.
• Substitute agave syrup for honey if desired.