Mango Cucumber Salad Plate
A sweet and tangy mango cucumber salad that is crisp, refreshing, and perfect as a light lunch or side dish. Easily customizable with herbs and spices to suit your taste.
Equipment
- 1 bowl for tossing salad
- 1 small bowl for dressing
- 1 knife
Ingredients
- 1 ripe mango peeled and sliced
- 1 large cucumber thinly sliced
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- ½ teaspoon honey optional
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional: chopped mint or cilantro
- Optional: red onion slices
- Optional: chili flakes or fresh chili
Instructions
- Peel and slice the mango into thin strips or cubes.
- Slice the cucumber into rounds or half-moons.
- Whisk together lime juice, olive oil, honey, salt, and pepper in a small bowl.
- Combine mango and cucumber in a mixing bowl.
- Pour the dressing over the mango and cucumber, then gently toss to coat evenly.
- Arrange the salad nicely on a plate and top with optional mint, onion, or chili if desired.
- Serve chilled for the best flavor alongside grilled chicken, seafood, or as a refreshing snack.
Notes
- Add roasted peanuts or sesame seeds for extra crunch.
- Include crumbled feta or avocado for creaminess.
- Add a pinch of cayenne or chili oil for spice.
- Enhance with a splash of rice vinegar for zest.