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

Source: EatingWell Magazine, May/June 2007


Read the full recipe after the video.

Recipe Summary

15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

about 1 cup
185 calories; protein 2.7g; carbohydrates 21.6g; dietary fiber 5.4g; sugars 14.5g; fat 11.3g; saturated fat 1.4g; vitamin a iu 1156.7IU; vitamin c 41.4mg; folate 89.3mcg; calcium 30mg; iron 0.6mg; magnesium 33.6mg; potassium 510mg; sodium 304.5mg; thiamin 0.1mg; added sugar 2g.

1 vegetable, 1/2 fruit, 2 fat