Zesty Mango Salad That Brightens Up Any Meal

Enjoy a vibrant Mango Salad that's gluten-free and vegetarian, perfect for any meal or a light summer lunch.

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Prep Time 10

Chill Time 10

Total Time 20

Servings: 4 servings

Course: Salads

Cuisine: Tropical

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 large Mangoes Choose ripe mangoes for optimal sweetness and juiciness.
2 cups Cucumbers Use fresh cucumbers for a satisfying crunch, zucchini can be a fun substitute.
1/4 cup Cilantro Freshly chopped.

For the Dressing

2 tablespoons Lime Juice Freshly squeezed is best.
1 small Jalapeño Optional, adds a touch of heat.
1/2 teaspoon Salt Enhances all the flavors.

Equipment

Mixing Bowl
Knife
Cutting board

Method

Step-by-Step Instructions

Begin by washing your fresh mangoes and cucumbers thoroughly under cold water.
Using a sharp knife, carefully dice the ripe mangoes into bite-sized chunks.
Chop the cucumbers into similar-sized pieces.
In a small mixing bowl, combine the freshly squeezed lime juice with a pinch of salt.
If desired, finely chop the jalapeño and add it to the lime mixture.
Whisk everything together until well combined.
In a large salad bowl, gently toss together the diced mangoes, cucumbers, and cilantro.
Pour the lime dressing over the salad, ensuring every piece is evenly coated.
Let it sit at room temperature for about 10 minutes to blend flavors.
Chill in the refrigerator for a few minutes before serving, if desired.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 35gProtein: 2gFat: 1gSodium: 150mgPotassium: 300mgFiber: 4gSugar: 25gVitamin A: 500IUVitamin C: 60mgCalcium: 20mgIron: 0.5mg

Notes

Dress the salad just before serving to avoid sogginess. Store leftovers in an airtight container in the fridge for up to 2 days.

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