Fresh Cucumber, Tomato, and Mango Salad

This colorful salad combines crisp vegetables, sweet fruit, and delicate microgreens for a refreshing mix of flavors and textures.
It offers steady energy while remaining light and satisfying.
Juicy mango brings natural sweetness that pairs beautifully with cool cucumbers and ripe tomatoes.
Fresh microgreens add color, a delicate crunch, and a garden-fresh finish.
A simple lime and olive oil dressing brings everything together without overpowering the fresh ingredients.
Perfect for warm-weather lunches, picnics, or as a bright side dish for dinner.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

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Olivia

Fresh Cucumber, Tomato, and Mango Salad

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Make this fresh cucumber, tomato, and mango salad in just 15 minutes with microgreens and a simple lime dressing. Perfect for a healthy lunch, summer gathering, or refreshing side dish.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Calories: 166

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

  

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• 2 medium cucumbers sliced or diced
• 2 cups cherry tomatoes halved
• 1 ripe mango peeled and cubed
• 2 cups fresh microgreens
• 1/4 small red onion thinly sliced, optional
• 2 tablespoons fresh cilantro or mint chopped
• For the Dressing
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon Dijon mustard optional
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

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Equipment

Salad Bowl Set

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09/11/2026 12:28 pm GMT

Salad Bowl

Cooking Instructions

 

1. Wash and dry all the fresh produce thoroughly.
2. Slice the cucumbers and place them in a large salad bowl.
3. Add the halved cherry tomatoes.
4. Peel and cube the mango and add it to the bowl.
5. Add the sliced red onion and fresh cilantro or mint, if using.
6. In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and black pepper.
7. Pour the dressing over the cucumber, tomato, and mango mixture.
8. Toss gently until everything is lightly coated.
9. Add the microgreens just before serving and toss very gently to avoid bruising them.
10. Serve immediately for the freshest flavor and texture.

Nutrition

Calories: 166kcalCarbohydrates: 16gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 0.5mgSodium: 42mgPotassium: 440mgFiber: 3gSugar: 12gVitamin A: 1134IUVitamin C: 44mgCalcium: 44mgIron: 1mg

Notes

Choose a ripe but firm mango so the cubes hold their shape in the salad.
Add the microgreens at the end to keep them fresh and crisp.
Avocado, toasted almonds, pumpkin seeds, or crumbled feta make delicious additions.
For a little heat, add thinly sliced jalapeño or a pinch of chili flakes.
Prepare the dressing ahead of time but dress the salad just before serving.

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