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Tropical Cucumber Salad

Tropical Cucumber Salad

Nutrition Facts
  • cal. (kcal) 169
Tropical Cucumber Salad
  • Makes: 4 servings
  • Prep: 15 mins
  • Start to Finish: 15 mins
  • Carb Grams Per Serving: 18


  • 3 -5 teaspoons fish sauce, (see Shopping Tip)
  • 1 teaspoon freshly grated lime zest, plus more for garnish
  • 2 tablespoons lime juice
  • 1 tablespoon canola oil
  • 2 teaspoons light brown sugar
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon crushed red pepper
  • 1 medium English cucumber, cut into 3/4-inch dice
  • 1 avocado, cut into 3/4-inch dice
  • 1 mango, cut into 3/4-inch dice (see Kitchen Tip)
  • 1/4 cup chopped fresh cilantro


  1. 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.
  2. Tips: Shopping Tip: Fish sauce is a pungent Southeast Asian condiment; find it in large supermarkets and Asian markets.
  3. Tips: Kitchen Tip: To peel and cut a mango:
  4. Tips: 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.
  5. Tips: 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
  6. Tips: 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
  7. Tips: 4. Cut the fruit into the desired shape.
  8. Tips: MAKE AHEAD TIP: Cover and refrigerate for up to 1 hour.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 169 cal., 11 g total fat 178 mg sodium, 18 g carb. (5 g fiber), 3 g pro.