Description
A refreshing summery salad combining ripe mango, crisp English cucumber, and juicy cherry tomatoes. Tossed with lime juice, shallots, and herbs to balance sweetness and acidity, making it perfect for any meal.
Ingredients
2 ½ cups chopped ripe mango (about 2–3 large mangoes), cut into small cubes
2 cups English cucumber, cut into small cubes
1 cup cherry tomatoes, quartered
2 tablespoons finely minced shallot (or red onion)
2 tablespoons finely chopped fresh cilantro or parsley
2 tablespoons lime juice
½ teaspoon sea salt
½ teaspoon maple syrup (optional, based on mango sweetness)
Instructions
In a medium mixing or serving bowl, combine the small cubes of mango, chopped cucumber, quartered cherry tomatoes, minced shallot, and your choice of cilantro or parsley.
Toss these base ingredients gently to distribute the colors and textures evenly.
Pour in the lime juice and add the sea salt. If the mangoes are slightly tart, add the optional maple syrup at this stage.
Toss the mixture once more until every piece of fruit and vegetable is evenly coated with the lime and salt.
Taste the salad. If it needs more acidity, add a splash of lime; if it needs more sweetness, add a drop of maple syrup; or add a pinch of salt to balance the flavors.
Serve immediately or store for later use.
Notes
Use English cucumber for optimal texture due to its thin skin and minimal seeds.
Taste and adjust lime juice, salt, or maple syrup (if used) during preparation.
Cherry tomatoes can be substituted with diced bell peppers for a different texture.
For a spicier kick, add a pinch of chili flakes.
Salad can be stored in an airtight container for up to 24 hours for best freshness.
- Prep Time: 10
- Category: Lunch
- Method: Assembling
- Cuisine: American