Tropical salad with mango, pineapple and cucumber
This tropical salad with mango, pineapple and cucumber is a fresh and colorful combination of sweet and crunchy. The salad is enhanced with red onion, coriander and mint for an aromatic twist, and a simple dressing of lime, honey and olive oil makes the whole light and summery. Perfect as a side dish or a light lunch on a sunny day.
Servings servings
Ingredients
Salad
- 1 mango (peeled and diced)
- 0.5 pineapple (fresh, peeled and diced)
- 0.5 cucumber (core removed and cut into half-moons)
- 1 red onion (sliced into thin rings)
- 1 handful coriander (coarsely chopped)
- 1 handful mint (fresh, coarsely chopped)
Dressing
- 1 lime (the juice)
- 1 tbsp olive oil
- 2 tbsp honey
- salt (to taste)
- pepper (to taste)
Instructions
Preparation
- Peel and dice 1 mango. Also dice the 0.5 pineapple. Halve the 0.5 cucumber lengthwise, remove the seeds, and cut into half-moons. Slice 1 red onion into thin rings. Coarsely chop 1 handful coriander and 1 handful mint.
Cooking
- Put the mango, pineapple, cucumber cubes, and onion rings into a large bowl. Add the coriander and mint and gently toss everything together.
- In a small bowl, whisk a dressing from the juice of 1 lime, 1 tbsp olive oil, 2 tbsp honey, and season with salt and pepper.
- Pour the dressing over the salad and mix everything gently so the flavours are well distributed.
To serve
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavours to meld and the salad to become fresh.
Notes
For extra crunch, you can add some roasted cashew nuts just before serving. This tropical salad is a light and colorful addition to a summer barbecue or a fresh lunch.
Nutrition
Calories: 113kcalCarbohydrates: 28gProtein: 2gFat: 1gSaturated fat: 0.1gSugars: 21g
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Tropical salad with mango, pineapple and
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this week
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