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Vegan Mango Avocado Cucumber Salad

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!

Prep Time
5 mins
Additional Time
5 mins
Total Time
10 mins
Servings: 4
Calories: 103 kcal
Course: Salad , Appetizer
Cuisine: Thai , American , International

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

Instructions

    Cup of Yum
  1. Wash, dry and chop all the veggies- cucumber (I love them without peeling off), mango chunks, avocado, onion and tomato. Also, chop mint leaves.
  2. In a large bowl, mix the chopped avocado, mango, cucumber, onion, and tomato. Add salt, garlic powder and red chili powder.
  3. In a small glass or jar, add fresh lemon juice, sesame oil and maple syrup. Mix it well.
  4. Pour the sauce over the salad and toss gently to combine all ingredients.
  5. 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.