Mango, Cucumber and Sweet Onion Salad

Yesterday we had a fun lunch party for some of my husband’s co-workers. I’m sharing another one of the recipes today that we served, a quintessential summer salad; great for a casual lunch, but also an amazing appetizer salad for an elegant dinner party. It’s colorful, vibrant, unique and bursting with fresh flavor. The dressing is simple to prepare with honey, ginger, lime and cilantro teaming together to make a perfect complement to the crispy cucumbers, smooth delectable champagne mangoes and mild sweet onions. I must say, it’s quite an addictive salad!

Mango, Cucumber and Sweet Onion Salad

3 medium champagne mangoes (if you can’t find the champagne mangoes, use whatever type is available), peeled and sliced into 1/4 inch slices as angular as possible*

1 medium English (seedless) cucumber, sliced on an angle into 1/4 inch wide slices, then each slice cut in half on an angle* (I happened to have some of the first cucumbers from our garden, so I used those instead. Either is wonderful!)
1 medium sweet onion, sliced in 1/2 lengthwise, then cut lengthwise into 1/4 in wide slices
¼ cup fresh red pepper or roasted red pepper, diced tiny
1 teaspoon finely minced ginger
3 tablespoons fresh lime juice
2 tablespoons honey or agave syrup
1 teaspoon sriracha chili sauce*
1 tablespoon extra virgin olive oil
2 tablespoons finely chopped cilantro

1. Combine sliced mangoes, cucumbers and sweet onion and red pepper in a bowl.

2. Combine lime juice, honey, ginger and sriracha chili sauce. Slowly drizzle in olive oil, whisking continuously until well combined. Add cilantro and combine with veggie/fruit in bowl. Transfer to serving platter and sprinkle with a bit more cilantro, if desired. Can be made several hours ahead and refrigerated until ready to serve.

As you can see in the picture, this salad looks quite stunning with the fruit cut into long angular shapes, it gives it a bit of an exotic flair!

Serves 6 as a side salad


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