East Africa Mango and Cucumber Salad Recipe
Experience the freshness of East Africa Mango and Cucumber Salad, combining fresh ingredients and a hint of spice, great as a side or a main dish and ready in 35 minutes!
Servings: 6
Calories: 106kcal
Ingredients
- 1 English cucumber thinly sliced
- 1/2 small red onion finely chopped
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1 teaspoon peanut oil
- 2 cups chopped seeded tomato
- 1 red or green jalapeno seeded and minced
- 1/4 teaspoon cumin
- Dash of cinnamon
- 2 champagne mangoes pitted and diced
- 3 Tablespoons chopped unsalted dry-roasted peanuts
- 1 Tablespoon chopped cilantro
- 3 Tablespoons fresh lime juice
Instructions
- Toss together the cucumber, onion, salt, and garlic in a colander. Let stand for 20 minutes to drain.
- Meanwhile, toss together peanut oil, tomato, jalapeno, cumin, cinnamon, and mango in a large bowl.
- Add the cucumber mixture to the bowl and toss to combine. Garnish with peanuts, cilantro, and lime juice.
Notes
Store this Mango Cucumber Salad in an airtight container in the refrigerator for up to 2 days for optimal freshness. If it has been stored in the fridge, simply take it out a few minutes before serving it.
Nutrition
Serving: 1serving | Calories: 106kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 199mg | Potassium: 359mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1250IU | Vitamin C: 39mg | Calcium: 29mg | Iron: 1mg
