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Mango-Cucumber Salad

Karry Hosford
Yield 4 servings (serving size: 1 cup)
"This dish was inspired by the street vendors who sell mangoes-on-a-stick and other delicious snacks in Chicago's Latino neighborhoods. It's simple, refreshing, colorful, a little bit unusual, and perfect as a side dish at a summer barbecue." -Katie Schnorr, Forestville, WI

Ingredients

  • 4 cups diagonally cut thinly sliced seeded peeled cucumber (about 2 medium)
  • 2 cups thinly sliced peeled mango (about 2 medium)
  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper

Nutrition Information

  • calories 71
  • caloriesfromfat 5 %
  • fat 0.4 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 1.2 g
  • carbohydrate 18.1 g
  • fiber 2.4 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 151 mg
  • calcium 26 mg

How to Make It

  1. Combine all ingredients in a medium bowl; toss gently. Let stand 15 minutes before serving.