Vegan Mango Avocado Cucumber Salad
User Reviews
5.0
3 reviews
Excellent
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Prep Time
5 mins
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Additional Time
5 mins
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Total Time
10 mins
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Servings
4
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Calories
103 kcal
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Cuisine
Thai, American, International
Vegan Mango Avocado Cucumber Salad
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Mango Cucumber Avocado Salad is bursting with fresh flavors from mango, cucumber, and avocado topped with easy savory and tangy homemade sauce. A simple yet amazing salad that is a perfect side dish for any busy weekday!
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Ingredients
- 1 cup mango pieces
- 1 cup avocado pieces
- 1 large English cucumber
- 1 medium onion
- 1 medium tomato
- 2 tablespoon maple syrup for sauce
- 1 tablespoon lemon juice for sauce
- 1 tablespoon sesame oil for sauce
- 1 teaspoon red chili powder
- 1 teaspoon garlic powder
- mint leaves chop and garnish
- salt as per taste
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Instructions
- Wash, dry and chop all the veggies- cucumber (I love them without peeling off), mango chunks, avocado, onion and tomato. Also, chop mint leaves.
- In a large bowl, mix the chopped avocado, mango, cucumber, onion, and tomato. Add salt, garlic powder and red chili powder.
- In a small glass or jar, add fresh lemon juice, sesame oil and maple syrup. Mix it well.
- Pour the sauce over the salad and toss gently to combine all ingredients.
- Serve immediately or chill in the refrigerator for a short time before serving. Enjoy!
Notes
- To prevent the salad from becoming soggy, store the dressing separately and add it just before serving.
- Store the salad in an airtight container in the refrigerator. It will keep fresh for up to 1-2 days.
- Ensure the container is well-sealed to avoid the absorption of odors from other foods in the refrigerator.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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