Tropical Cucumber Salad Recipe

 

 

 

 

  

Ingredients 4 servings

• 3-5 teaspoons fish sauce, (see Shopping Tip)
• 1 teaspoon freshly grated lime zest, plus more for garnish
• 2 tablespoons lime juice
• 1 tablespoon canola oil
• 2 teaspoons light brown sugar
• 1 teaspoon rice vinegar

• 1/4 teaspoon crushed red pepper
• 1 medium English cucumber, cut into 3/4-inch dice
• 1 avocado, cut into 3/4-inch dice
  

  Avocado Hass

  2 ct For $3.00

  Thru 08/09
• 1 mango, cut into 3/4-inch dice (see Kitchen Tip)
  

  Mango Ripe/ Ready-To-Eat

  4 ct For $5.00

  Thru 08/09
• 1/4 cup chopped fresh cilantro

Preparation

1. Whisk fish sauce to taste, lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined. Add cucumber, avocado, mango and cilantro; gently toss to coat. Serve garnished with lime zest, if desired.

• Make Ahead Tip: Cover and refrigerate for up to 1 hour.
• Shopping Tip: Fish sauce is a pungent Southeast Asian condiment; find it in large supermarkets and Asian markets.
• Kitchen Tip: To peel and cut a mango: 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. 4. Cut the fruit into the desired shape.

Nutrition information

• Serving size: about 1 cup
• Per serving: 185 calories; 11 g fat(1 g sat); 5 g fiber; 22 g carbohydrates; 3 g protein; 89 mcg folate; 0 mg cholesterol; 14 g sugars; 2 g added sugars; 1157 IU vitamin A; 41 mg vitamin C; 30 mg calcium; 1 mg iron; 305 mg sodium; 510 mg potassium
• Carbohydrate Servings: 1
• Exchanges: 1 vegetable, 1/2 fruit, 2 fat