Mango Cucumber Salad
This mango cucumber salad is fresh and light, with the best sweetness from the fruit. Pair with BBQ food, or serve for a fun picnic or with dishes for your evening meal.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: BBQ food, Lunch, Party food, Salad
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 servings
Calories: 279kcal
- 1 mango de-stoned, peeled, diced
- ½ English cucumber peeled, deseeded, diced
- ¼ cup white onion or red onion, finely diced
- ¼ cup cilantro finely diced
Combine the ingredients for the mint dressing and give them a good stir or whisk. Taste test and adjust to preference.
Peel, de-seed and dice the cucumber, and peel and dice the mango into roughly similar sized pieces.
Combine the salad ingredients in your serving bowl and drizzle over the dressing. Lightly stir to combine.
*if it works for you, then you can swap the vinegar for lemon juice or lime juice.
- Dice the mango and cucumber to roughly similar size pieces.
- I do suggest de-seeding the cucumber as it can make the salad a bit too 'wet' with them.
- See above in the recipe post for a link to a tutorial to ice the onion if you prefer it to have less 'bite' in flavour.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
Swiss Interest Group Histamine Intolerance (SIGHI)
All ingredients score 0 on the SIGHI list, with the exception of:
- mango, which scores 1 and has a ? as a liberator. There is a note, 'to be debated. Is often well tolerated'.
- apple cider vinegar, which scores 1, and black pepper which scores 2.
Calories: 279kcal | Carbohydrates: 23g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 6mg | Potassium: 350mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1453IU | Vitamin C: 43mg | Calcium: 40mg | Iron: 1mg