Mango Cucumber Salad
A quick, refreshing, and nutrient-dense salad with sweet mango, crisp cucumber, creamy avocado, and a touch of jalapeno heat, all tossed in a tangy honey-lime dressing. Ideal as a light side or lunch, it’s packed with fiber, healthy fats, and essential vitamins, ready in just 15 minutes.
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.
