Cucumber Mango Salad Food

MANGO-CUCUMBER RICE SALAD

Steps:

• Bring a large saucepan of salted water to a boil over high heat. Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend).
• Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat. Add the quinoa and cook until tender, about 12 minutes.
• Drain the grains and rinse under cold water until cool; shake off the excess water.
• Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine. Season with salt.

CUCUMBER-MANGO SALAD

Steps:

• Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
• Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

CUCUMBER MANGO SALAD

Steps:

• To make the dressing, whisk together all the dressing ingredients in a small bowl.
• Cut cucumber and mango into cubes. (TIP: Check out my easy method of cutting mango into cubes in the post above.)
• Transfer into a medium bowl along with cilantro. Pour the dressing and toss to combine.
• Refrigerate the salad for 20 minutes before serving to let the flavors meld together. But don't mix the salad more than half an hour before serving, or it'll become soggy and sad.

CUCUMBER MANGO SALAD

Steps:

• Wash the cucumber well to remove wax or other residues. For a decorative look, peel alternating strips of the peel (see step by step photos below). Slice the cucumber into half-rounds.
• Cut the mango into slices by first cutting off both rounded "cheeks." Score flesh of the mango into strips using a sharp paring knife. Use a spoon to scoop the flesh from the skin (see photos below). Cut the mango slices in half so that they are more similar in size to the cucumber slices.
• Next, prepare the dressing by combining the rice vinegar, sugar, salt and red pepper flakes in a small bowl. Stir until the sugar is completely dissolved.
• Add the sliced cucumber and mango to a large bowl, then pour the dressing over top. Stir to combine the ingredients and coat the cucumber and mango in dressing. Serve immediately or refrigerate until ready to eat. Stir well before serving each time to redistribute the dressing.

CUCUMBER MANGO SALAD

Steps:

• Chop the cucumber and mango and place in a large bowl together with the onion.
• Mix all ingredients for the dressing in another bowl then pour over the salad. Toss to combine and serve!

CUCUMBER-MANGO SALSA

Steps:

• Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.

MANGO AND CUCUMBER CHOW

Steps:

• Toss shallot, garlic, chile, lime juice, and salt in a medium bowl. Add mangoes and cucumber and toss again. Cover; let sit at room temperature until shallot and cucumber are softened and juicy and flavors come together, 45-60 minutes.
• To serve, add cilantro to chow and toss well; season generously with pepper.
• Do Ahead
• Chow (without cilantro) can be made 3 hours ahead. Cover and chill.

MANGO CUCUMBER SALAD

Steps:

• Peel and dice mangoes. Chop cucumber into small chunks. Finely dice onion and red pepper.
• Combine mangoes, cucumber, red onion, and red pepper in a large bowl. Squeeze the juice of one lime, and add to the the salad. Add white wine vinegar and red pepper flakes. Toss to combine. Refrigerate and allow to marinate for 1 hour before serving.

COD WITH CUCUMBER, AVOCADO & MANGO SALSA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the fish in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper. Bake for 8 mins or until the fish flakes easily but is still moist.
• Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well. Spoon onto plates and top with the cod, spooning over any juices in the dish.

MANGO CUCUMBER SALSA

Steps:

• Mix all ingredients together and let sit in fridge for an 30 minutes or more. This will keep one or two days if it lasts that long.
• I like to add the red pepper -- mostly for color. It just looks so lovely with the bright orange of the mango.

SHRIMP, CUCUMBER, AND MANGO SALAD

Steps:

• Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)
• Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.

MEXICAN CUCUMBER-MANGO SALAD

Steps:

• Combine all ingredients; let stand at least 5 minutes. If waiting longer, mix in cilantro just before serving.