This vibrant Mango Cucumber Salad is a refreshing and nutrient-packed choice for warm days.
Loaded with fiber from cucumber and mango, heart-healthy fats from avocado, and a hint of spice from jalapeno, it’s naturally low in saturated fat and calories.
Quick to prepare, this salad offers plant-based protein, essential vitamins, and a satisfying crunch, making it perfect for easy weeknight meals, lunch boxes, or light sides.
Mango Cucumber Salad
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 Sharp Knife
- 1 Cutting board
- 1 whisk or fork
- 1 spoon
Ingredients
For the salad:
- 1 medium cucumber – peeled seeded, and diced
- 1 ripe mango – peeled and diced
- 1 avocado – diced
- 1 small jalapeno – seeded and finely chopped
- 1 tablespoon fresh cilantro – chopped plus extra to taste
- 1 tablespoon toasted sesame seeds
For the dressing:
- 2 tablespoons olive oil
- 1 lime – juiced
- 1 tablespoon honey
Instructions
- Prepare the Cucumber: Start by selecting a firm, fresh cucumber. Peel off the skin using a vegetable peeler for a smooth texture. Cut the cucumber lengthwise into quarters, then carefully scoop out the seeds with a small spoon to avoid excess water in your salad. Dice the cucumber into small, bite-sized pieces. Place the diced cucumber into a large mixing bowl, which will be the main container for your salad.
- Dice the Mango: Choose a perfectly ripe mango that’s sweet but still firm. Using a sharp knife, slice off each side of the mango around the central pit. Score the flesh in a crisscross pattern without cutting through the skin, then scoop out the cubes with a spoon. Ensure the mango pieces are roughly the same size as your cucumber to create a balanced texture. Add the mango cubes directly to the mixing bowl with the cucumber.
- Prepare the Avocado: Select a ripe avocado that yields slightly to gentle pressure.Slice it in half lengthwise, remove the pit carefully, and score the flesh into small cubes using a knife. Use a spoon to scoop out the diced avocado, making sure not to mash it. Gently add the avocado to the bowl, taking care to preserve its creamy texture.
- Chop the Jalapeno: For a subtle spicy kick, take one small jalapeno and slice off the stem. Cut it in half lengthwise and use a spoon to remove all seeds and membranes to reduce heat if desired. Finely chop the jalapeno into tiny pieces to evenly distribute flavor throughout the salad. Add the chopped jalapeno to the bowl with the other ingredients.
- Add Fresh Cilantro: Chop one tablespoon of fresh cilantro, or more if you prefer a brighter herb flavor. Sprinkle it over the fruits and vegetables in the bowl. This herb adds a fresh, aromatic note that complements the sweet mango and creamy avocado perfectly.
- Sprinkle Toasted Sesame Seeds: Measure one tablespoon of toasted sesame seeds and scatter them over the salad. These seeds provide a subtle nutty flavor and a light crunch, enhancing both the texture and visual appeal of the dish.
- Make the Honey-Lime Dressing: In a small mixing bowl, combine two tablespoons of high-quality olive oil with the juice of one fresh lime. Add one tablespoon of honey for natural sweetness. Whisk the mixture thoroughly using a fork or small whisk until fully emulsified, creating a smooth, glossy dressing that clings to every piece of fruit and vegetable.
- Toss the Salad: Pour the honey-lime dressing evenly over the prepared salad. Using a large spoon or salad tongs, gently toss all the ingredients together until everything is evenly coated. Take care not to mash the avocado or mango while mixing. Ensure each bite has a perfect balance of cucumber crunch, mango sweetness, avocado creaminess, jalapeno heat, and the dressing’s tangy sweetness.
- Serve or Store: Serve the salad immediately for the best flavor and texture. If preparing in advance, transfer it to an airtight container and store in the refrigerator for up to 1–2 days. Note that the avocado may darken slightly over time, so it’s best enjoyed fresh.Garnish with extra cilantro or sesame seeds just before serving to enhance presentation.
- Enjoy: This refreshing Mango Cucumber Salad is perfect as a light side, a summer lunch, or a colorful addition to any meal. Each bite delivers a combination of sweet, creamy, tangy, and slightly spicy flavors, making it both satisfying and healthy.
Notes
- Best enjoyed immediately or within 1–2 days to maintain freshness and avocado color.
- Adjust jalapeno according to your heat preference; leave seeds in for extra spice.
- Use ripe but firm mangoes for perfect texture without excess juice.
- Toast sesame seeds lightly to enhance their nutty flavor before adding.
- Dressing can be made ahead and stored in a small container for convenience.
- For a tangier kick, add a splash of rice vinegar or a pinch of chili flakes.
Chef’s Secrets For Perfect Salad
One of the key secrets to this salad is selecting fruits and vegetables at their peak ripeness.
A firm cucumber ensures a crisp crunch, while a slightly soft mango delivers natural sweetness without turning mushy.
When handling avocado, gentle scooping preserves its creamy texture and prevents browning.
Lightly toasting sesame seeds enhances their aroma and flavor, making each bite more satisfying.
Lastly, always toss the dressing gently to evenly coat the ingredients without mashing them.
This combination of freshness, texture, and careful preparation transforms a simple salad into a memorable dish.
Serving Suggestions For Every Meal
This Mango Cucumber Salad pairs beautifully with a wide variety of dishes.
Serve it alongside grilled fish or chicken for a refreshing contrast, or add it to a bowl of quinoa or brown rice for a light, nutrient-rich lunch.
It’s also excellent as a colorful side for picnics or potlucks, and the slight heat from jalapeno complements milder proteins like tofu or shrimp.
Garnish with extra cilantro or a few avocado slices for an elegant touch that enhances both presentation and flavor.
Storage Tips To Maintain Freshness
To keep this salad fresh, store it in an airtight container in the refrigerator for up to 1–2 days.
For best results, keep the dressing separate until serving to prevent the avocado and cucumber from softening too quickly.
If prepared in advance, lightly sprinkle avocado with a few drops of lime juice to slow browning.
Avoid freezing this salad, as the texture of cucumber and avocado will degrade.
Always give it a gentle toss before serving to redistribute the dressing and restore its vibrant colors.
Frequently Asked Questions
1. Can I make this salad ahead?
Yes! You can prep the ingredients in advance, but it’s best to combine them with the dressing right before serving. This prevents avocado from browning and preserves the cucumber’s crisp texture.
2. Can I substitute any ingredients?
Absolutely! You can replace jalapeno with a mild chili or bell pepper for less heat. Lime juice can be swapped with lemon juice, and you can add nuts like almonds or walnuts for extra crunch.
3. How do I keep avocado from browning?
Gently toss avocado with lime juice and store in an airtight container. Keeping the avocado slightly coated with citrus helps maintain its color and freshness for a longer time.
4. Is this salad suitable for meal prep?
Yes, it works well for meal prep if you store the dressing separately. Assemble the salad shortly before eating to ensure it stays crisp and visually appealing.
5. Can I make it vegan or sugar-free?
Certainly! Simply replace honey with maple syrup or agave syrup to make it vegan. This maintains sweetness without compromising the salad’s natural flavors and texture.
