Cucumber Mango Salad

Cucumber Mango Salad

This refreshing and vibrant salad pairs wonderfully with grilled fish like salmon or sea bream, making it a perfect choice for a light dinner. Even for those who might not typically enjoy mango, this recipe transforms it into a flavorful delight.

For the best taste, choose a ripe mango, leave it at room temperature for 2-3 days to let it soften and develop its aroma. This quick and easy salad is a healthy, colorful addition to any meal.

Ingredients

Metric US
●
Mango
1 piece
●
Cucumber
250 g
●
Green onions
2 pieces
or substitute with white onions if preferred
●
Extravirgin olive oil
2 tsp
●
Lemon juice
1 tbsp
●
Salt and pepper
0.5 tsp
to taste

Step by step

Step 1

Peel the mango and cucumber, then slice them.

Cucumber Mango Salad - Step 1
Step 2

Dice all the ingredients into small, even cubes, including the onion.

Cucumber Mango Salad - Step 2
Step 3

Add the lemon juice, salt, and pepper to taste.

Cucumber Mango Salad - Step 3
Step 4

Mix everything well and let the flavors meld together for 5-10 minutes.

Cucumber Mango Salad - Step 4
Step 5

Serve as a salad or side dish.

It pairs beautifully with grilled fish for dinner but is equally delicious with other meats.

Enjoy your meal!

Cucumber Mango Salad - Step 5
Quantity: 500 g (2 servings)
Prep time: 5 min
Difficulty: easy
Ready in: 15 min
Publish date:
Collections: Salads, Diet food, Vegetarian food

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