This Cucumber Mango Salad is the fruit salad summer dreams are made of—and certainly not your mama’s melon ball mix.
I’ve been fantasizing about this summer side dish since the May issue of Bon Appétit landed in my mailbox over a month ago. Adding fruit to salads can be controversial—at least here in the foodie world—but I for one can’t imagine a better way to get more vitamins and antioxidants while filling up on the best of summer flavors.
I kept my fruit and veggie salad recipe pretty close to BA’s Mango and Cucumber Chow. (Why mess with perfection?) Per usual, though, I can’t follow any recipe exactly to a T. For one, I added jicama to give my salad some extra crunchy texture. I also left out the shallot and the garlic to keep things simple—feel free to toss either/both in if you have them on hand.
This bright and cheery summer dish will look great on your party table and acts as the perfect accompaniment to whatever you’re serving up from the grill. There’s no reason for the party to end come Monday either. This Mango Cucumber Salad is so quick and easy to put together that it makes a colorful and convenient weeknight side dish too! Serve with Sweet Potato Black Bean Quinoa Bowls to make it a complete meal. Your go-to summer fruit salad is about to get a major upgrade!
Mango Cucumber Salad with Jicama
- 2 ripe mangoes peeled and cut into ½-inch spears
- 1 cucumber halved lengthwise, seeds removed, and thinly sliced horizontally
- 1 cup sliced jicama spears
- 1 sliced jalapeño pepper seeds and membrane removed if less heat desired
- 1 lime zest and juice
- ⅓ cup chopped fresh cilantro
- Salt to taste
- Combine ingredients in a large bowl, toss until mixed, and enjoy! Best enjoyed within 1-2 days.
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Fruit in salads: yay or nay?