Cucumber Mango Salad With Citrus Vinaigrette Recipes

CUCUMBER MANGO SALAD

Steps:

• Wash the cucumber well to remove wax or other residues. For a decorative look, peel alternating strips of the peel (see step by step photos below). Slice the cucumber into half-rounds.
• Cut the mango into slices by first cutting off both rounded "cheeks." Score flesh of the mango into strips using a sharp paring knife. Use a spoon to scoop the flesh from the skin (see photos below). Cut the mango slices in half so that they are more similar in size to the cucumber slices.
• Next, prepare the dressing by combining the rice vinegar, sugar, salt and red pepper flakes in a small bowl. Stir until the sugar is completely dissolved.
• Add the sliced cucumber and mango to a large bowl, then pour the dressing over top. Stir to combine the ingredients and coat the cucumber and mango in dressing. Serve immediately or refrigerate until ready to eat. Stir well before serving each time to redistribute the dressing.

CUCUMBER MANGO SALAD

Steps:

• To make the dressing, whisk together all the dressing ingredients in a small bowl.
• Cut cucumber and mango into cubes. (TIP: Check out my easy method of cutting mango into cubes in the post above.)
• Transfer into a medium bowl along with cilantro. Pour the dressing and toss to combine.
• Refrigerate the salad for 20 minutes before serving to let the flavors meld together. But don't mix the salad more than half an hour before serving, or it'll become soggy and sad.

CUCUMBER SALAD WITH DILL VINAIGRETTE

Steps:

• Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.