why make this recipe
Cucumber Mango Avocado Salad is a refreshing and healthy dish perfect for warm weather. It combines the sweetness of mango, the creaminess of avocado, and the crunch of cucumber for an enjoyable texture. This salad is not only delicious but also packed with nutrients. It’s an excellent choice for a quick lunch, a side dish at dinner, or a light appetizer at gatherings. Plus, it’s simple to prepare, making it ideal for both beginner and experienced cooks.
how to make Cucumber Mango Avocado Salad
Ingredients :
- 1 ripe mango, diced
- 1 avocado, diced
- 1 cucumber, diced
- Juice of 1 lime
- 1/4 cup red onion, diced (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions :
- In a large bowl, combine the diced mango, avocado, cucumber, and red onion if using.
- Drizzle with lime juice and sprinkle with salt and pepper.
- Gently toss to combine all ingredients.
- Garnish with fresh cilantro if desired.
- Serve immediately or chill in the refrigerator before serving.
how to serve Cucumber Mango Avocado Salad
Serve Cucumber Mango Avocado Salad as a light side dish during a barbecue, a colorful addition to a picnic, or as part of a healthy lunch. It pairs well with grilled meats or fish. You can also enjoy it on its own for a quick and nutritious snack. The bright colors and fresh ingredients make it visually appealing, perfect for any occasion.
how to store Cucumber Mango Avocado Salad
If you have leftovers, store Cucumber Mango Avocado Salad in an airtight container in the refrigerator. It is best enjoyed fresh, but it can last for up to 1 day. To prevent the avocado from browning, try to consume it as soon as possible. If you can, store the ingredients separately and mix them right before serving.
tips to make Cucumber Mango Avocado Salad
- Choose ripe mango and avocado for the best flavor and creaminess.
- Adjust the lime juice, salt, and pepper according to your taste.
- For extra crunch, you can add diced bell peppers or radishes.
- If you prefer a bit of heat, add diced jalapeño or hot sauce.
variation
You can customize this salad by adding other ingredients such as black beans for protein, corn for sweetness, or a sprinkle of feta cheese for added flavor. Feel free to experiment with different herbs like mint or parsley.
FAQs
1. Can I use frozen mango?
Yes, you can use frozen mango. Just thaw it first and drain any excess liquid before adding it to the salad.
2. Is there a way to keep the avocado from browning?
Yes, adding lime juice not only enhances the flavor but also helps slow down the browning process of avocado.
3. Can I make this salad ahead of time?
It’s best to make this salad fresh. However, you can prepare the ingredients and store them separately, then mix them when you’re ready to serve.
Cucumber Mango Avocado Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook
- Cuisine: Fusion
- Diet: Vegan
Description
A refreshing and healthy salad combining the sweetness of mango, creaminess of avocado, and crunch of cucumber.
Ingredients
- 1 ripe mango, diced
- 1 avocado, diced
- 1 cucumber, diced
- Juice of 1 lime
- 1/4 cup red onion, diced (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large bowl, combine the diced mango, avocado, cucumber, and red onion if using.
- Drizzle with lime juice and sprinkle with salt and pepper.
- Gently toss to combine all ingredients.
- Garnish with fresh cilantro if desired.
- Serve immediately or chill in the refrigerator before serving.
Notes
Best enjoyed fresh. Store leftovers in an airtight container for up to 1 day.