Go Back
+ servings
mango cucumber salad
Print

Mango Cucumber Salad

A refreshing and simple summer salad with mango, cucumber, avocado, jalapeno, and a honey lime dressing.
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 as a side
Calories 211kcal

Ingredients

  • 1 cucumber peeled, seeded, and diced
  • 1 mango peeled and diced
  • 1 avocado diced
  • 1 jalapeno seeded and finely chopped
  • 1 tbsp cilantro chopped, more to taste
  • 1 tbsp toasted sesame seeds

For the dressing:

Instructions

  • Peel the cucumber, slice it into quarters (lengthwise), remove the seeds, and dice into pieces. Prepare the mango by peeling it, cutting off each half lengthwise from the center pit, and dicing the flesh. Slice open the avocado, remove the pit, score the flesh, and scoop out the diced pieces with a spoon. Finally, slice off the top of the jalapeno, slice it in half, remove the seeds, and finely chop it. Combine everything in a large bowl. Add the cilantro and sesame seeds.
  • In a small bowl, whisk together the olive oil, lime juice, and honey. Pour this over the salad and mix until it's well coated.

Notes

This is best when enjoyed right away or within 1-2 days. Store in an airtight container in the fridge before serving.

Nutrition

Calories: 211kcal | Carbohydrates: 19g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 443mg | Fiber: 5g | Sugar: 12g | Vitamin A: 611IU | Vitamin C: 31mg | Calcium: 49mg | Iron: 1mg