Mango, tomato, cucumber & red onion salad
By Elly Curshen
I’ve used fresh mango for this recipe, but to save time you could use a 280g pack of mango chunks.
- Prepare10 mins
- Total time10 mins
- PlusPreparation time 10 minutes + resting
- 2 ripe mangoes
- 250g mixed baby tomatoes
- ¼ red onion
- 140g cucumber (about 10cm piece)
- 1 lime, juice
- 2 sprigs mint, leaves only, roughly torn
- 1 tsp sea salt flakes to taste
- ½ tsp chilli powder, to taste
- 1 tbsp extra virgin olive oil
Peel, stone and cut the mangoes into 1-2cm chunks. Cut the tomatoes in half lengthways and thinly slice the red onion.
Cut the cucumber lengthways, into quarters, then remove the seeds – this stops the salad getting too wet. Cut each deseeded cucumber baton into 1cm chunks.
Combine all the ingredients in the container or bowl you are serving from. Set aside for at least 20 minutes. Serve at room temperature, ensuring everything is tossed together well.
Avoid leafy, dressed salads. They’ll wilt and go soggy. Things such as slaws, grain salads and crudités will travel much better.
Typical values per serving when made using specific products in recipe