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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.
Vegan
Vegetarian
Gluten free
Low in saturated fat
2 of your 5 a day
Serves4
CourseSide
Prepare10 mins
Cook-
Total time10 mins
PlusPreparation time 10 minutes + resting
Ingredients
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
Method
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.
Cook’s tip
Avoid leafy, dressed salads. They’ll wilt and go soggy. Things such as slaws, grain salads and crudités will travel much better.
