Cucumber Mango Salad
Cucumber Mango Salad is the perfect refreshing, sweet, savory salad to enjoy in the summer. It's hydrating and addictive.
Servings: 4
Equipment
- large serving bowl
- small food processor to make the dressing
Ingredients
- 4 ripe mangoes not overly ripe!
- 1 large cucumber I use an english cucumber but any will work.
- ¼ cup red onion, diced
- 1 Jalapeño, diced optional
Honey Lime Dressing
- 2 Tbsp olive oil
- ¼ cup fresh lime juice about 3 limes
- 2 Tbsp cilantro
- 3-4 Tbsp honey more to taste
- ¼ tsp salt
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp pepper
Instructions
- Slice and peel the mango. I cut the mango off from the hard center, I cube the mango carefully while it's attached to the peel. I them use a spoon to scoop out the cubes. Please do what you find easiest.
- Cube the cucumber and dice the onion.
- In a small food processor, mix the dressing ingredients. Give it a taste and add more salt or honey if desired.
- Add all the ingredients to a large bowl, mix it well and serve.
Notes
- Taste as you go! You may want some extra zest, salt or honey here or there. If you want it spicier, add more jalapeño and so on.
- Be sure to use mangos that are just starting to soften and ripen, if they are overly ripe they will be mushy.
- Store leftovers in the fridge for up to 3 days. I do not recommend freezing it.
Nutrition
Serving: 0.5 cup of salad | Calories: 253kcal | Carbohydrates: 48g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 213mg | Potassium: 500mg | Fiber: 4g | Sugar: 43g | Vitamin A: 2428IU | Vitamin C: 83mg | Calcium: 40mg | Iron: 1mg