Description
A light and refreshing salad combining the sweetness of mango with the crispness of cucumber, perfect for a summer day.
Ingredients
Scale
- 1 large mango, peeled and diced
- 1 medium cucumber, peeled and diced
- 1⁄4 cup red onion, thinly sliced
- 1⁄4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1⁄2 teaspoon honey
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon black pepper
Instructions
- Peel the mango and carefully dice it into small cubes, removing the pit.
- Peel the cucumber and slice it lengthwise, then dice it into small pieces.
- Thinly slice the red onion into delicate rings or half-moons.
- Chop the fresh cilantro finely, ensuring the stems are removed.
- In a medium-sized bowl, combine the diced mango, cucumber, and sliced red onion.
- Add the chopped cilantro to the bowl with the other ingredients.
- Drizzle the olive oil evenly over the salad.
- Squeeze the fresh lime juice directly over the mixture.
- Add the honey to the bowl and stir gently to combine all the ingredients.
- Sprinkle in the sea salt and black pepper, adjusting to taste.
- Toss the salad carefully to mix the flavors evenly, making sure not to mash the fruit.
- Serve immediately, or chill for a few minutes before serving if desired.
Notes
- Peel the mango carefully to avoid losing any flesh near the pit.
- For a firmer texture, use an English cucumber as it has fewer seeds.
- Adjust the amount of honey based on the sweetness of the mango.
- Let the salad chill for a few minutes to enhance the flavors.
- For extra crunch, add a handful of toasted almonds or cashews.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 15g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg