Easy Mango Cucumber Salad
Fresh, crunchy, sweet mango cucumber salad! A versatile side perfect for pairing with spicy, smoky mains like tacos and enchiladas. Just 7 ingredients and 10 minutes required!
Servings 4 (~1 ⅓ cup servings)
Ingredients
- 2 ½ cups chopped ripe mango, cut into small cubes (2-3 large mangoes yield ~2 ½ cups or 550 g)
- 2 cups cucumber, cut into small cubes (we prefer English cucumber // 1 large cucumber yields ~2 cups or 250 g)
- 1 cup cherry tomatoes, quartered
- 2 Tbsp finely minced shallot (1 small shallot yields ~2 Tbsp or 20 g // or sub red onion)
- 2 Tbsp finely chopped fresh cilantro or parsley
- 2 Tbsp lime juice (1 lime yields ~2 Tbsp or 30 ml)
- 1/2 tsp maple syrup (optional, depending on how ripe/sweet your mango is)
- 1/2 tsp sea salt
Instructions
- In a medium mixing or serving bowl, combine the chopped mango, chopped cucumber, quartered cherry tomatoes, minced shallot, and chopped cilantro or parsley. Toss to combine, then add the lime juice, maple syrup (optional), and salt and toss until evenly coated. Taste and adjust, adding more lime juice for brightness, maple syrup for sweetness, or salt for overall balance.
- Enjoy! This salad is delicious with smoky or spicy mains like our Jerk Tofu & Roasted Plantain Bowls, Smoky Lentil Tacos, Black Bean Plantain Enchilada Bake, or Spicy Baked Fish Tacos. Leftovers keep for 2-3 days in the refrigerator. Not freezer friendly.
Video
Notes
*Loosely adapted from our Easy Mango Salsa.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 4 servings)
Serving: 1 (~1 ⅓ cup) serving Calories: 108 Carbohydrates: 26.7 g Protein: 2.1 g Fat: 0.7 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 298 mg Potassium: 450 mg Fiber: 3.7 g Sugar: 22.1 g Vitamin A: 328 IU Vitamin C: 62 mg Calcium: 33 mg Iron: 0.6 mg