Tropical Cucumber Salad

  • Active Time 15m
  • Total Time 15m

4 servings, about 1 cup each

Combine cucumber, avocado and mango with a salty-sweet dressing for a taste of the tropics.

Make Ahead Tip: Cover and refrigerate for up to 1 hour.

ingredients

  • 3 to 5 teaspoons fish sauce (see Ingredient Note)
  • 1 teaspoon freshly grated lime zest, plus more for garnish
  • 2 tablespoons lime juice
  • 1 tablespoon canola oil
  • 2 teaspoons light brown sugar
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon crushed red pepper
  • 1 medium English cucumber, cut into 3/4-inch dice
  • 1 avocado, cut into 3/4-inch dice
  • 1 mango, cut into 3/4-inch dice (see Ingredient Note)
  • 1/4 cup chopped fresh cilantro

directions

Whisk fish sauce to taste, lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined. Add cucumber, avocado, mango and cilantro; gently toss to coat. Serve garnished with lime zest, if desired.

Ingredient Notes:

Fish sauce - You can find this pungent Southeast Asian condiment in large supermarkets and Asian markets.

Mango - To dice a mango, slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Cut the fruit into the desired shape.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9258

nutrition information per serving

169 calories; 11g total fat; 1g total saturated fat; 0mg cholesterol; 178mg sodium; 18g carbohydrates; 5g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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