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Tropical Cucumber Salad
Tropical Cucumber Salad
10 Reviews
From: EatingWell Magazine, May/June 2007
Combine cucumber, avocado and mango with a salty-sweet dressing for a taste of the tropics.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
- ¼ teaspoon crushed red pepper
- 1 medium English cucumber, cut into ¾-inch dice
- 1 avocado, cut into ¾-inch dice
- 1 mango, cut into ¾-inch dice (see Kitchen Tip)
- ¼ cup chopped fresh cilantro
Preparation
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Active
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Ready In
- 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.
- 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.
- Serving size: about 1 cup
- Per serving: 185 calories; 11 g fat(1 g sat); 5 g fiber; 22 g carbohydrates; 3 g protein; 89 mcg folate; 0 mg cholesterol; 14 g sugars; 2 g added sugars; 1,157 IU vitamin A; 41 mg vitamin C; 30 mg calcium; 1 mg iron; 305 mg sodium; 510 mg potassium
- Nutrition Bonus: Vitamin C (68% daily value), Vitamin A (23% dv), Folate (22% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1 vegetable, ½ fruit, 2 fat
Reviews 10
July 10, 2017
By: FreshCilantro
Easy to make and very flavorful. The ingredients blend together beautifully.
March 28, 2017
By: Cally
Great flavor
September 05, 2016
By: Tawnya Morris Matthews
I wanted a recipe that came as close as possible to a salad I have at our Thai restaurant. This is the best! I added chopped scallions, a tbs of fresh grated ginger, 12 cherry tomatoes, deseeded and sliced and left out the avocado. I ate it all for dinner that evening!
August 24, 2016
By: zimmernb
Amazing salad! Throw some cooked shrimp on top and you have a delicious dinner!
November 03, 2011
By: EatingWell User
Delicious and Fresh tasting
Light and fresh, I did modify somewhat. I used pineapple instead of mango (had in fridge) and I added red bell pepper, a jalapeno and some shredded lettuce leaves to give it more bulk as there was plenty of dressing.....
Pros: Easy
Cons: None
March 02, 2011
By: mandorc
Amazing Flavors
Amazing! I couldn't get enough. This by far is probably one of the best recipes on here. A must try!!!
Pros: Healthy!!!
November 18, 2010
By: EatingWell User
This salad was great and went well with the Ginger-Coconut Chicken recipe! I would peel the cucumber, don't like the thick peel.
July 18, 2010
By: EatingWell User
I LOVE this salad! I added a bit more red pepper to spice things up a notch, but otherwise ran the recipe as is. If you are not going to serve it right away, I would suggest cutting the avocado and mango into larger pieces as they do tend to soften up a bit.
July 15, 2010
By: EatingWell User
Asian-inspired taste and super easy to make. A hit at potlucks always!
