Cucumber and Mango Salad

A light refreshing salad for diabetic, nut free and vegan diets.

The season for the smooth skinned and fragrant Alphonso mango is until the end of June (any variety of mango can be used in this recipe). If you have one ‘lying around’ (not sure how that would be for this soft sweet fruit) this salad makes an unusual starter. It is also particularly good with strong flavours, eg BBQ meat fish or vegetables or a platter of cheeses.

Diets for which Mango and Cucumber Salad is suitable:

Dairy Free, Diabetic, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegan and Vegetarian.

Ingredients

Preparation: 15 mins |Serves: 2

1 mango
1/2 cucumber
1/2 red onion, small
2 sprigs mint

Method

PEEL and dice the mango.
PEEL the cucumber, cut in half lengthwise and scoop out the seeds.
DICE the cucumber into pieces of similar size to the mango.
SLICE red onion finely.
SLICE mint leaves into long slithers
MIX all ingredients

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