Cucumber and mango combine to make a crunchy, sweet salad with an unusual mix of flavors. Serve this refreshing salad with grilled salmon or shrimp.

Serves 6

Salad:

  • 1 large mango, thinly sliced
  • 1 large cucumber (English or hothouse, preferred), halved lengthwise and crosswise, seeded, and cut into thin strips
  • 1 medium red bell pepper, thinly sliced
  • 1/4 cup snipped fresh cilantro
  • 1 teaspoon seeded and minced fresh jalapeno

Dressing:

  • 1 teaspoon grated lime zest
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil, (extra virgin preferred)
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt

In a large bowl, toss the salad ingredients.

In a small bowl, whisk together the dressing ingredients. Pour over the salad. Toss to coat.

Cook’s Tip:

For the prettiest salad, cut the mango, cucumber, and bell pepper into slices that are about the same size.

Per serving

  • Calories 62
  • Total fat 2.5 g
  • Saturated fat 0.5 g
  • Trans fat 0
  • Polyunsaturated fat 0.5 g
  • Monounsaturated fat 1.5 g
  • Cholesterol 0 mg
  • Sodium 100 mg
  • Carbohydrates 11 g
  • Fiber 1 g
  • Sugars 8 g
  • Protein 1 g

Dietary exchanges: 1/2 fruit, 1/2 fat

– from the book, “The New American Heart Association Cookbook, 8th Edition” from the American Heart Association.

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