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Tropical Cucumber Salad

May/June 2007

Your rating: None Average: 4.3 (72 votes)

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



READER'S COMMENT:
"This salad was great and went well with the Ginger-Coconut Chicken recipe! I would peel the cucumber, don't like the thick peel. "
Tropical Cucumber Salad

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

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.

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.

Nutrition

Per serving: 169 calories; 11 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 18 g carbohydrates; 2 g added sugars; 3 g protein; 5 g fiber; 178 mg sodium; 342 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (15% dv).

Carbohydrate Servings: 1

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


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