Combine cucumber, avocado and mango with a salty-sweet dressing for a taste of the tropics.
fish sauce, (see Shopping Tip)
freshly grated lime zest, plus more for garnish
light brown sugar
crushed red pepper
medium English cucumber, cut into 3/4-inch dice
avocado, cut into 3/4-inch dice
mango, cut into 3/4-inch dice (see Kitchen Tip)
chopped fresh cilantro
Whisk fish sauce to taste, lime zest, lime juice
, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined. Add cucumber, avocado, mango and cilantro; gently toss to coat. Serve garnished with lime zest, if desired.
Shopping Tip: Fish sauce
is a pungent Southeast Asian condiment; find it in large supermarkets and Asian markets.
Kitchen Tip: To peel and cut a mango
1. Slice both ends off the mango
, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 hour.
Calories 169, Total Fat 11 g, Saturated Fat 1 g, Monounsaturated Fat 7 g, Sodium 178 mg, Carbohydrate 18 g, Fiber 5 g, Protein 3 g, Potassium 342 mg. Daily Values: Vitamin A 15%, Vitamin C 45%. Exchanges: Vegetable 1,Fruit 0.5,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet