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 Cooking Light

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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

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