Fresh and Healthy Cucumber Mango Salad
Servings 6 servings
Calories 100kcal
Ingredients
- 3 cups diced mango (about 3 large mangoes)
- 1 cup red bell pepper chopped
- 1 English Cucumber (about 1½ cups chopped)
- ½ cup fresh mint
- ½ cup fresh basil
Dressing
- 3 tbsp lime juice
- 1 tbsp honey
- 1 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp cayenne pepper omit if sensitive to spice
Instructions
- Begin by preparing the mangoes. Peel the mangoes and remove the flesh. Slice the mangoes into about ½-inch cubes and place them in a large bowl.
- Trim the ends from the cucumber and quarter it lengthwise. Chop it into ¼-inch pieces and add it to the bowl with the mango
- Peel and thinly slice the shallot and chop the bell pepper removing the stem and seeds. Add both to the bowl.
- Chop the mint leaves to yield about ½ cup of loosely packed, chopped leaves. Roll the basil leaves and shred them using a sharp knife (this should also be about ½ cup of loosely packed, chopped leaves). Add the herbs to the bowl with the rest of the salad and toss gently.
- In a small bowl, mix the ingredients for the dressing together until the honey dissolves.
- Pour the dressing over the salad and toss it again until everything is lightly coated with the dressing and all the ingredients are distributed evenly.
- Serve immediately or store in an airtight container in the fridge for up to 3 days. Toss again before serving.
Notes
- In just 1/6th of this recipe, you will get over 10% of your daily needs for 13 vitamins and minerals and 5 grams of fiber in under 200 calories!
Nutrition
Calories: 100kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 198mg | Potassium: 304mg | Fiber: 2g | Sugar: 16g | Vitamin A: 2026IU | Vitamin C: 67mg | Calcium: 33mg | Iron: 1mg