Cucumber Mango Salad

5 from 2 votes

This bright cucumber mango salad makes for such an amazing summer side dish. It combines cooling cucumber with sweet mango and a light rice vinegar dressing. This salad comes together so easily within minutes and will be a hit at your next BBQ or potluck. 100% vegan.

Prep Time10

Cook Time0

Total Time10

Course: Appetizer, Lunch, Salad

Cuisine: American

Keyword: healthy, Low in fat, Vegan

Servings:

Calories: 149kcal

Author: Jessica Laroche

Ingredients

For the dressing

2 tbsp rice vinegar or more lime juice
1 lime juiced (or 1 tbsp extra of rice vinegar)
2 tbsp maple syrup or sugar
pinch of red pepper flakes omit for a non spicy recipe
¼ tsp salt or to taste

For the salad

1 mango diced
½ English cucumber sliced
¼ cup red onion finely diced
¼ cup fresh cilantro finely chopped

Instructions

In a medium bowl, whisk together the dressing ingredients (rice vinegar, lime juice, sweetener, red pepper flakes and salt)
Add the chopped mangoes, cucumber, red onion and cilantro.
Stir to combine, taste to adjust flavor to your liking and enjoy!

Video

Notes

This salad is best when enjoyed within an hour (longer storage can make the salad lose its freshness).
For a boost in protein, then add some black beans, edamame or cooked quinoa.
To make this salad ahead, prep all the produce and pile in a large bowl, cover and store in the fridge. Combine the dressing in a small jar and also store in the fridge. Combine the dressing and produce the same day you want to enjoy this salad.
Try chopping the fruit and vegetables about the same size.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition