Name: Tropical Cucumber Salad
Total time: 15 min
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; ¼ 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); ¼ cup chopped fresh cilantro

Directions

Step 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.

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Tips

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

Tips

Shopping Tip: Fish sauce is a pungent Southeast Asian condiment; find it in large supermarkets and Asian markets.

Tips

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

Serving Size: about 1 cup

Per Serving:

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.

Exchanges:

1 vegetable, 1/2 fruit, 2 fat

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