In the middle of summer, salads become our go-to meals. With fresh and light ingredients, they’re easy to prepare and refreshing after a long, hot day. Let’s turn the traditional salad on its head and put together an Asian-style fresh vegetable salad.
Mangoes are rich in a multitude of vitamins and minerals and are a popular summer fruit in Asia. They can be eaten when ripe and sweet for dessert, but can also be enjoyed when unripe and slightly tart. Asian salads normally use unripe mangoes, so choose the most compact mango at your fruit stand. With the addition of cucumbers, spring onions, lime, and fish sauce, your Asian salad experience will be a delight for the palate!
Yields: 4 servings | Serving Size: 1/4 of recipe | Calories: 79 |Total Fat: 0 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 75 mg | Carbohydrates: 20 g | Dietary Fiber: 2 g | Sugars: 16 g | Protein: 2 g | SmartPoints (Freestyle): 4
- 2 mangoes (unripe with green skin if possible), peeled and diced
- 1 cucumber, peeled and diced
- 1 spring onion, chopped
- 2 tablespoons fish sauce
- 1 lime, zest
- 1 teaspoon fresh lime juice
- Mix the mangoes, cucumber and spring onions in a salad bowl. In a small bowl, mix the fish sauce, lime zest and juice. Pour the sauce on the salad and serve.
- NOTE: Fish sauce can be found in most supermarket's International or Asian section.
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