MANGO & BLACK CHERRY SALAD w/ MINT & MEDITERRANEAN CITRUS SALT

This one always takes me right to the beach.

Perfect for a cookout on a hot day or atop yogurt or ice cream. Or in the dead of winter when you are convinced that summer is never coming back.

A pinch of MEDITERRANEAN CITRUS SALT makes the flavors pop with brightness. For a slightly more comforting zing, substitute VANILLA SALT. Mmmm.

Pitting the cherries is a pain, so put on a podcast while you do it. No cherry pitter tool? Me neither. Just use a paring knife to cut in sections around the pit. First time cutting a mango? See note below.

INGREDIENTS:

• 1 large mango, diced and peeled
• 3/4-1lb cherries (anything is season works!), pitted & halved
• 10 large fresh mint leaves, it the equivalent, chopped, plus some pretty leaves to place on top.
• 1/2 teaspoon MEDITERRANEAN CITRUS SALT

MAKE:

1. Place it all in a bowl.
2. Stir. 
3. Position the pretty mint leaves for most Instagram-ability. Or not.
4. Get your savory on.

Unsure how to cut a mango? A good way to prep the mango is to think about it like you would a cantaloupe. Cut in sections around the oblong mango pit, then use a paring knife to remove the skin. There are lots of ways to do it, though. Let Google be your guide.