Ingredients
Scale
- 2 ripe mangoes, diced
- 2 large cucumbers, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 red chili, finely sliced (optional for spice)
- Juice of 2 limes
- 2 tablespoons honey or agave syrup
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Start by peeling and dicing the ripe mangoes into bite-sized pieces. Thinly slice the cucumbers, either using a Fullstar Ultimate Veggie Prep Master or with a sharp knife. Place them in a large mixing bowl.
- In a small bowl, whisk together the lime juice, honey, olive oil, salt, and pepper to create the zesty lime dressing.
- Pour the lime dressing over the mango and cucumber. Toss gently to coat all ingredients evenly. Garnish with chopped cilantro and sliced red chili if desired.
- Refrigerate the salad for at least 15 minutes to allow flavors to meld and keep it refreshingly cool. Serve in a large bowl or individual portions.
Notes
- Store leftovers in an airtight container in the refrigerator and consume within 1-2 days for optimal freshness.
- Gently stir the salad before serving if excess water has been released by the cucumbers.
- For added texture, sprinkle with toasted pumpkin seeds or chopped nuts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian-inspired
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 120 kcal Kcal
- Sugar: 15 g
- Sodium: 20 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg