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Cucumber Mango Chili Salad

Cucumber Mango Chili Salad: A Refreshing Twist for Summer

Cucumber Mango Chili Salad is a vibrant and refreshing dish perfect for summer, combining crisp cucumbers, sweet mango, and a spicy kick.
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Prep Time 15 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large Cucumber Use English cucumbers for fewer seeds.
  • 1 large Mango Substitute with ripe peaches or nectarines for a different flavor.
  • 2 tablespoons Chili Peppers Adjust according to taste or use milder peppers for less spice.
  • 1/4 cup Fresh Herbs Mint or cilantro work well for added freshness.
For the Dressing
  • 2 tablespoons Lime Juice Lemon juice can be used in place.

Equipment

  • mixing bowl
  • Knife
  • Cutting board

Method
 

Preparation Steps
  1. Wash the cucumbers thoroughly under cool running water. Peel if desired and chop into bite-sized pieces. Place in a large mixing bowl.
  2. Dice the ripe mango around the pit and cut into generous chunks. Add to the bowl with cucumbers.
  3. Mince the chili peppers, removing seeds for a milder kick if desired. Sprinkle over cucumber and mango.
  4. If using fresh herbs, rinse and chop them. Add to the bowl and mix gently.
  5. Squeeze lime juice over the mixture and toss gently to coat evenly.
  6. Serve immediately or chill for about 15 minutes to meld flavors.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 35gProtein: 2gFat: 0.5gSodium: 10mgPotassium: 300mgFiber: 5gSugar: 20gVitamin A: 1200IUVitamin C: 50mgCalcium: 40mgIron: 0.7mg

Notes

For best flavor and texture, serve the salad right away. You can chill it briefly, but avoid extended refrigeration to maintain crunch.

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