Cucumber Mango Salad
A refreshing Cucumber Mango Salad featuring ripe mangoes and cucumber, tossed in a zesty honey lime dressing.
Equipment
- knife
- cutting board
- food processor
- large bowl
Ingredients
Fruits and Vegetables
- 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 tablespoon olive oil
- ¼ cup fresh lime juice about 3 limes
- 2 tablespoon cilantro
- 3-4 tablespoon honey more to taste
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon pepper
Instructions
Preparation
- Slice and peel the mango. I cut the mango off from the hard center, cube the mango carefully while it's attached to the peel, and then 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: 0.5cupCalories: 253kcalCarbohydrates: 48gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 213mgPotassium: 500mgFiber: 4gSugar: 43gVitamin A: 2428IUVitamin C: 83mgCalcium: 40mgIron: 1mg
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