Tropical Cucumber Salad

http://www.eatingwell.com/recipes/tropical_cucumber_salad.html

From EatingWell:  May/June 2007

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

4 servings, about 1 cup each | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 3-5 teaspoons fish sauce, (see Shopping Tip)
• 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 Kitchen Tip)
• 1/4 cup chopped fresh cilantro

Preparation

1. 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.

Nutrition

Per serving : 169 Calories; 11 g Fat; 1 g Sat; 7 g Mono; 0 mg Cholesterol; 18 g Carbohydrates; 3 g Protein; 5 g Fiber; 178 mg Sodium; 342 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fruit, 2 fat

Tips & Notes

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

• Shopping Tip: Fish sauce is a pungent Southeast Asian condiment; find it in large supermarkets and Asian markets.
• Kitchen Tip: To peel and cut a mango:
• 1. 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.
• 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
• 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
• 4. Cut the fruit into the desired shape.