Description
This vibrant Mango Cucumber Salad is a refreshing and colorful side dish perfect for warm weather. The sweetness of ripe mangoes complements the cool crunch of cucumber, while red onion, red pepper, and fresh cilantro add layers of flavor and color. Tossed with a zesty lime-maple vinaigrette, this salad is easy to prepare and packed with nutrients. Ideal for picnics, barbecues, or a light lunch, it comes together in just 10 minutes and is naturally vegan and gluten-free.
Ingredients
For the Salad
- 2 whole mangoes, cubed
- 2 mini cucumbers, thinly sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup red bell pepper, diced
- 1 cup loosely packed cilantro, chopped
- 2 tablespoons scallion, thinly sliced (optional)
For the Dressing
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons maple syrup
- 1 teaspoon salt
- 1/4 teaspoon crushed black pepper
Instructions
- Prep the Produce: Slice or dice the mangoes, cucumbers, red onion, bell pepper, and scallions into bite-sized pieces. Chop the cilantro to your preferred texture. Place all the salad ingredients in a large mixing bowl and set aside.
- Make the Dressing: In a small bowl or mason jar, whisk together the lime juice, olive oil, white wine vinegar, maple syrup, salt, and black pepper until well combined. Alternatively, add all ingredients to the jar, secure the lid, and shake vigorously.
- Toss the Salad: Pour the dressing evenly over the prepared salad ingredients. Gently toss until everything is well coated.
- Final Touches: Drizzle with extra crushed black pepper if desired. Optionally, garnish with additional chopped scallions for a fresh finish.
- Serve: Best enjoyed cold. For optimal flavor, chill in the refrigerator for 30–60 minutes before serving.
Notes
- Choose the right mango: Use mangoes that are ripe but firm to hold their shape in the salad.
- Seed the cucumber: If the cucumbers have large seeds, remove them before slicing for the best texture.
- Uniform sizes: Cut all ingredients into similarly sized pieces for an enjoyable eating experience.
- Chill before serving: Letting the salad chill for 30–60 minutes enhances the flavor and texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 121 kcal
- Sugar: 4 g
- Sodium: 825 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg
