Mango-Cucumber Salad
Karry Hosford
"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
Yield: 4 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 71
- Calories from fat: 5%
- Fat: 0.4g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.1g
- Protein: 1.2g
- Carbohydrate: 18.1g
- Fiber: 2.4g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 151mg
- Calcium: 26mg
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
Preparation
- Combine all ingredients in a medium bowl; toss gently. Let stand 15 minutes before serving.
Mango-Cucumber Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: 5 Ingredients or Less
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Cooking Light
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