Mango Cucumber Avocado Salad is bursting with fresh flavors from mango, cucumber, and avocado topped with easy savory and tangy homemade sauce. A simple yet amazing vegan salad that is a perfect side dish for any busy weekday!
Cucumber is my first choice for a salad. Isn't it incredible that this flavorless humble vegetable adds so much texture to any salad? Slice it up add black salt and lemon juice and you have a delicious snack for yourself.
This Mango and Cucumber salad is made with simple ingredients from the pantry and is just 5 minutes recipe. Rich in a blend of spicy, savory, sweet and tangy flavors from maple syrup and lemon juice, this is a hearty salad and an amazing summer side dish!
This is not the first time I am using any fruit with cucumbers in a salad. The Apple cucumber mint salad was a hit and I wanted to try tangy fruit this time.
Experiment with flavors and make your own sauce and enjoy this nutrition packed salad with boiled rice, wrap it in a taco or have it as is.
More Mango Recipes- Mango Kesari halwa, Mango Rice, Mango Chutney.
More Flavorful Salads: Moroccan Chickpea Cucumber Salad, Cucumber Apple Salad, Tzatziki Cucumber Salad, Mashed Potato Cucumber Salad.
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Ingredients
See the recipe card for exact ratio of ingredients.
For The Cucumber Salad
- Fresh English Cucumbers- I love the seedless mildly sweet English Cucumbers. They don't leave lot of water and are perfect for adding crunchy texture to the salad.
- Mango- I love tangy and sweet flavors from mango. They add creamy texture. I have used local variety-Honey Mango or Chausa Aam. Feel free to use any good variety.
- Avocado- avocado adds color and creaminess. It has no flavor of its own and blends easily with each component of this salad.
- Onion- Red onions works best. You may also use spring onions.
- Tomato- I have used fresh tomato and you would love their addition.
- Salt- Normal table salt.
- Red Chili powder-If you like Spicy kick in salad, add the red chili powder. Adjust the heat.
- Garlic Powder- You may also use fresh garlic cloves.
- Mint leaves for garnishing- Feel free to use cilantro.
For The Salad Sauce
- Maple Syrup- The sweetness from Maple Syrup balances the tangy and spicy flavors.
- Lemon Juice- Freshly squeezed lemon juice works best.
- Sesame Oil- Adds strong flavor to the salad.
How To Make Mango and Cucumber Salad
Step 1. Prepare Ingredients
Wash, dry and chop all the veggies- cucumber (I love them without peeling off), mango chunks, avocado, onion and tomato. Also, roughly chop mint leaves.
Step 2. Combine Vegetables
In a large bowl, mix the chopped avocado, mango, cucumber, onion, and tomato. Add salt, garlic powder and red chili powder.
Step 3. Make the sauce
In a small glass or jar, add fresh lemon juice, sesame oil and maple syrup. Mix it well.
Step 4. Dress the Salad
Pour the sauce over the salad and toss gently to combine all ingredients.
Step 5. Serve It
Serve immediately or chill in the refrigerator for a short time before serving. Enjoy!
Expert Tips
- To prevent the salad from becoming soggy, store the dressing separately and add it just before serving.
- Store the salad in an airtight container in the refrigerator. It will keep fresh for up to 1-2 days.
- Ensure the container is well-sealed to avoid the absorption of odors from other foods in the refrigerator.
Recipe FAQs
Yes, you can eat mango and avocado together. Their sweet, juicy mango pairs perfectly with creamy, rich avocado, making a delicious combination.
Avocado should be added just before serving to prevent it from browning and becoming mushy. Adding it last ensures it stays fresh and maintains its creamy texture.
Yes, you can eat avocado and cucumber together
You May also Like:
More Vegetarian Salads:
- Roasted Sweet Potato and Quinoa Salad
- Cucumber Radish Salad
- Mango Avocado Cucumber Salad
- Moroccan-Spiced Chickpea Salad Recipe
- Easy Indian Onion Chutney (For Poppadoms)
- Simple Beet Salad With Feta
Vegan Mango Avocado Cucumber Salad
Equipment
- 1 Chopping board
- 1 Large Bowl assembling salad
- 1 glass or bottle making sauce
Ingredients
- 1 cup mango pieces
- 1 cup avocado pieces
- 1 large English cucumber
- 1 medium onion
- 1 medium tomato
- 2 tablespoon maple syrup for sauce
- 1 tablespoon lemon juice for sauce
- 1 tablespoon sesame oil for sauce
- 1 teaspoon red chili powder
- 1 teaspoon garlic powder
- mint leaves chop and garnish
- salt as per taste
Instructions
- Wash, dry and chop all the veggies- cucumber (I love them without peeling off), mango chunks, avocado, onion and tomato. Also, chop mint leaves.
- In a large bowl, mix the chopped avocado, mango, cucumber, onion, and tomato. Add salt, garlic powder and red chili powder.
- In a small glass or jar, add fresh lemon juice, sesame oil and maple syrup. Mix it well.
- Pour the sauce over the salad and toss gently to combine all ingredients.
- Serve immediately or chill in the refrigerator for a short time before serving. Enjoy!
Notes
- To prevent the salad from becoming soggy, store the dressing separately and add it just before serving.
- Store the salad in an airtight container in the refrigerator. It will keep fresh for up to 1-2 days.
- Ensure the container is well-sealed to avoid the absorption of odors from other foods in the refrigerator.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 103 |
| % Daily Value* | |
| Total Fat 4g | 5% |
| Saturated Fat 0.8g | 4% |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Total Carbohydrate 16.7g | 6% |
| Dietary Fiber 2g | 7% |
| Total Sugars 12.1g | |
| Protein 1.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 37mg | 3% |
| Iron 1mg | 5% |
| Potassium 309mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
LS says
This salad looks so fresh and delicious!
Deepti says
Yes, it was a hit in the family! Thank you:)