Cucumber and Mango Salad
Fresh, sweet, and tangy cucumber and mango salad made with crisp cucumbers, ripe mangoes, and a zesty honey-lemon dressing. Perfect for summer!
Servings (Adjustable):
Calories: 142kcal
Share on Facebook
Share on X
Ingredients
- 1 piece ripe mango
- 1 piece Japanese cucumber or English cucumber
- 1 small finely chopped red onion
- 5 large fresh basil leaves (4 to 6 leaves) julienned
- 1 tablespoon raw honey
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- generous pinch of kosher salt to taste
- generous pinch of ground black pepper to taste
- generous pinch of cayenne powder optional but recommended
Instructions
- In a small bowl, combine raw honey, freshly squeezed lemon juice, red wine vinegar, cayenne powder, salt, and black pepper. Stir the honey-lemon dressing until well-blended.
- Thoroughly wash the cucumber and pat dry with paper towels.
- Alternately peel the cucumber’s skin and retain the rest. Then slice the cucumber as evenly as possible, slightly less than ¼ inch per slice.
- In a bowl, add diced mangoes, cucumber slices, onion, and basil. Give the honey-lemon dressing a good stir and drizzle over the mangoes and cucumbers.
- Gently toss until the honey-lemon dressing coats all the 4 fresh ingredients.
- Serve this Mango Cucumber Salad with your favorite Air Fryer or grilled chicken, fish, or meat.
Notes
Choose fresh quality ingredients from the succulent mango, firm cucumber, fragrant basil leaves, pungent onion, and juicy lemon.
Nutrition
Calories: 142kcal | Carbohydrates: 35g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 27mg | Potassium: 494mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1332IU | Vitamin C: 49mg | Calcium: 51mg | Iron: 1mg
Equipment
measuring spoon
Knife
Chopping board
