Mom I'm Hungry: mango and cucumber salad

Saturday

mango and cucumber salad

Mango and Cucumber salads are delicious and a great way to say goodbye to summer. Words to describe this salad are crunchy, zesty, sweet, salty, and refreshing. There are many variations of Mango and Cucumber salads. Some are very complicated and others only use lemon as the dressing. My recipe is a simple and healthy one and very tasty. Below I give you suggestions of other ingredients you can add.

For this recipe you will need to peel and dice a mango. Learn how with the post How to Cut a Mango.

You will also need Persian cucumbers - Why Persian cucumbers? Because you don't have to peel them and neither remove the seeds. Persian cucumbers don't have a layer of wax over them and their seeds are tiny. I usually buy them at Trader Joe's. You can use regular cucumbers but I suggest you peel them and remove the seeds.

Are the green onions really necessary for this recipe? Well if you don't have green onions you can use regular onions or shallots finely chopped.

How about the parsley? The parsley adds color and taste but you could use coriander instead, specially if you are going to add shrimps.
OK, you can skip the parsley.

Green onions, parsley and coriander are usually neighbors in the market. Not too hard to find them.

If you want to make this salad a main dish then add a protein source like cooked shrimps, cooked chicken breast or imitation crab meat.

What You Need:

2 mangoes diced - about 1 1/2 cups
3 - 4 Persian cucumbers diced - about 1 1/2 cups
3 tablespoons chopped parsley
4 tablespoons chopped green onions

for the Dressing

2 tablespoon lime juice
6 tablespoons olive oil
2 teaspoon honey
salt and pepper to taste

Optional

2 tablespoons red bell pepper finely chopped
3/4 cup cooked shrimp or 3 sticks of imitation crab meat
toasted sesame seeds to sprinkle on top
1 tablespoon jalapeno pepper finelly chopped

Serve 3 - 4

What To Do: