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 the perfect side dish to take your plate to the next level.

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 ’em 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!

Key Ingredients For Flavor & Nutrition

When I first recreated this salad at home, I wanted it to be just as delish as the one I had in Nashville—but with a nourishing boost. These are the star ingredients that do both:

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 in my fridge. They’re also rich in vitamins A and C— the 1 cup in this recipe gives you almost 65% of your daily vitamin C, which helps with iron absorption, immune function, and cell repair.

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: High in water, fiber, and minerals like potassium and magnesium, cucumber adds the perfect crunch to this salad. I like to use mini or Persian cucumbers for this recipe but you can use English if that’s all that’s available.

Cilantro: I know cilantro can be a controversial herb but if you are a cilantro lover, try not to skip the flavorful herb. It brightens the whole dish while also giving you a dose of antioxidants.

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.

Flavor Boosters – Garlic & Chili Flakes: I used fresh garlic minced with my microplane (it’s my go-to kitchen hack). I like the heat chili flakes bring to this dish. Whisk them into the olive oil and pickled mango liquid and enjoy!

Let’s Make This Tangy Salad

Meal Prep Like a Pro: 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.  

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