Avocado Mango Cucumber Salad
This refreshing Avocado Mango Cucumber Salad is light, sweet and tangy, perfect for a hot summer day, as an addition to a backyard barbecue, or a topping for fish tacos.
Servings: 6 servings
Calories: 154kcal
Equipment
- Knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Rubber Spatula
Ingredients
- 2 cups Ripe mango, diced about 1 large mango
- 2 cups English cucumber, diced about 1 large English cucumber
- 1.5 cups Ripe avocado, diced about 2 medium avocados
- 2 tablespoon Cilantro, chopped
- 2 tablespoon Mint, chopped
Honey Lime Dressing
- ¼ cup Fresh lime juice about 2 large limes
- 2 tablespoon Extra virgin olive oil
- 1 tablespoon Honey
- ¼ teaspoon Sea salt
Instructions
- Prepare the ingredients: Peel and dice the flesh of the large mango. Quarter the cucumber lengthwise and dice it into about ½-inch pieces. Scoop out the flesh of the avocados and dice. Finely chop the tender stems and leaves of the cilantro and finely chop the mint leaves.
- In a large mixing bowl, mix together the ingredients for the honey lime dressing using a whisk until the honey is fully dissolved.
- Add the mango, cucumber, avocado, cilantro and mint to the bowl with the dressing. Gently toss the salad with a rubber spatula to coat the ingredients with the dressing and serve cold.
Nutrition
Calories: 154kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 102mg | Potassium: 349mg | Fiber: 4g | Sugar: 11g | Vitamin A: 771IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 1mg
