Best 4 Cucumber Mango Salad With Citrus Vinaigrette Recipes

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 SALAD WITH DILL VINAIGRETTE

Steps:

• Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.

NOODLE SALAD WITH MANGO AND GINGERED CUCUMBER

Steps:

• Make vinaigrette:
• Blend all vinaigrette ingredients in a blender until smooth.
• Make noodles:
• Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors.
• Cook noodles in a 4-quart pot of boiling salted water , stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again well, then spread out on paper towels and blot excess liquid.
• Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs.