5-Minute Fresh Mango & Cucumber Side Salad

Inspired from my latest trip to Nashville, this tangy, crunchy salad is my latest addiction. Whip it up in a matter of minutes and enjoy it throughout the week. Packed full of vitamin C, fiber, and magnesium, it is a registered dietitian and busy mom’s dream come true.

I love traveling. Yes, I enjoy exploring the world and seeing the sights but as a Registered Dietitian and foodie, my fave thing is discovering a city’s food scene. This past May I went to Nashville for the first time. We stumbled across this restaurant called bartaco and it was delicious. I had a cucumber salad that was the perfect blend of tang and spice. 

As soon as I got home, I had to recreate it. I happened to have a jar of pickled mangoes leftover (if you haven’t made these you seriously have to try them) and wanted to experiment with them. 

I tried a couple of variations of this salad but my favorite version uses both the pickled mango and pickled mango juice. It’s now one of my go to side salads! Packed full of nutrition, pair it with cajun pan-seared fish or grilled skirt steak and enjoy!

What you need for this Salad & Substitutions

Pickled Mango: I used my quick pickled mangoes for this recipe. I love the tang that they add to the salad and usually have some. If you don’t have pickled mango on hand, you can use fresh mango or pineapple. 

Pickled Mango Liquid: Don’t let your pickle liquid go to waste! It can add a burst of flavor to salad dressings, marinades, or sauces. If you don’t have any mango pickle juice readily available, you can substitute for rice vinegar. This recipe calls for 1 tablespoon of pickle mango juice and can be interchanged with 2 teaspoons of rice vinegar. 

Cucumber: I used mini or Persian cucumbers in this dish. You can also use English cucumber or substitute for other crisp and fresh veggies like green pepper, kale, zucchini, celery, or radishes. 

Cilantro: I know cilantro can be a controversial herb but if you are a cilantro lover, try not to skip the flavorful herb. If you happen to fall into the category where cilantro tastes like soap, try this recipe with basil or mint. Both pair nicely with the tanginess of the mango and the freshness of the cucumber.

Olive Oil: I typically use extra virgin olive oil to dress my salads. I love the flavor plus it adds that satiety factor that helps keep us not just full but satisfied. You can substitute for avocado oil, sunflower oil, or another mild flavored oil.

Garlic: I used fresh garlic minced with my microplane (it’s my go-to kitchen hack). Out of fresh garlic? You can simply leave it out or substitute for garlic powder.  

Chili Flakes: I like the heat chili flakes bring to this dish. If you don’t like spice, you can leave them out. You can also substitute for your favorite hot sauce. Whisk the hot sauce into the olive oil and pickled mango liquid and enjoy!

How to make Mango & Cucumber Salad

Mistakes and Fixes

This salad is relatively straightforward however there are a few things that may come up when making this salad.

Overdressing the Salad: If you find that the salad is overly dressed, you can add more cucumber or mango cubes to balance the flavors. You can also toss in some greens like romaine, arugula, or spinach to help balance the salad. 

Insufficient Flavor: If the salad tastes bland, adjust the seasoning by adding a bit more salt, chili flakes, or even a splash of lime juice to increase the tanginess.

Nutritional Benefits

Cucumber: Cucumbers are hydrating and rich in vitamins and minerals. Cucumber contains approximately 60% of your daily Vitamin K and 15% of your daily Vitamin C. Packed full of fiber, magnesium, and potassium, this crunchy vegetable may help keep you hydrated while also helping with digestion. 

Mango: Mangoes are not only delicious but also a great source of vitamins A and C. 1 cup of  fresh mango is nearly 65% of your daily intake! Vitamin C does so much for your body. It helps you absorb iron and helps cell repair and growth.  

Cilantro: Apart from adding a burst of flavor, cilantro offers antioxidants and phytonutrients. It may provide potential anti-inflammatory benefits.

How to Meal Prep This Salad

This is the perfect salad to batch prep and enjoy throughout the week. To do that, double or triple the recipe and store in a sealable container for 5-7 days. 

Because this salad doesn’t have any leafy greens (like Greek Salad), it will hold up throughout the week; however, I know some people don’t like batch prepped Greek salad. If you fall into that category you can ingredient prep the mango, cucumber, cilantro, and salad dressing. Store them separately in airtight containers and throw together when you’re ready to eat.  

Elevate this Salad

When I first develop a recipe, I like to keep it simple and then show how you can continue to add more flavor and nutrients to the dish. 

This dish is delicious as is but you can also elevate it. Here are a few ways to add a boost of nutrition to this recipe. 

1. Add some leafy greens: Leafy greens like spinach, arugula, and swiss chard are rich in vitamins C, K, and iron.
2. Add some protein: Turn this side salad into a main dish by adding some protein. This would be delish with cajun fish, grilled skirt steak, or pan-seared tofu. 
3. Add some spice: A minced jalapeno would not only add a crunch but a little more heat to this salad. 

If you make this Tangy and Spicy 5 Minute Mango and Cucumber Side Salad, it would make my day if you would leave a comment and/or star rating below — I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo

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