Oh, with the Memorial Day weekend behind us we are thinking forward to more barbeques, right? Especially since we had such spectacular weather in the San Jose Bay Area. Well, I honestly don’t know where this recipe came from. I will credit the person that I got it from about 10 years ago. I worked with this woman named Diana and she brought this salad to a potluck. I have been making it ever since.
Now, it is an exercise in imagination calling this a recipe, this really isn’t a recipe per se, because I don’t have amounts of ingredients. You need to decide that for yourself. I am just sharing the idea and giving you a ball park.
So basically you get some mangos peel then cube them. Then you cube or slice a peeled cucumber. Throw it all in a bowl, then you add lemon juice and salt. So easy. And so good. But you have to decide how much mango you want or how much cucumber. And the lemon and the salt again, all to taste. What I usually do is I bring a lemon and salt to the event so that people can add more if they like.
I usually start out with three mangos to an English cucumber. And I chop everything up in tiny little cubes because I like to get a bites of both mango and cucumber. I am a firm believer in eating the edible skin of my fruits and vegetables, so I don’t always cleanly peel the cucumber, but without the cucumber skin you can taste the mangos better, I think.
Mangos contain the antioxidants C and A. They also contain fiber. Even peeled cucumbers have vitamins and minerals that most could benefit from.
This salad is one of those super easy, yet packs-a-tasteful-punch kind of summer salad that I bet you will have on all of your barbeque tables from now on.
“Recipe” for Mango and Cucumber salad
- Peeled and cubed mangos and cucumbers, salt and lemon juice to taste.
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