Refreshing salad with crunchy veggies and sweet tropical fruit.
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Nutrition per Serving
Ingredients
Estimated total cost: €5.56 · €1.39/serving
- 1/4 cup brown rice vinegarEst. price €0.18–€0.35
- 1/4 teaspoon sea saltEst. price €0.01–€0.03
- 1/4 cup waterEst. price €0.00–€0.01
- 1 large English cucumber, peeledEst. price €1.20–€2.50
- 2 tablespoons agave nectarEst. price €0.40–€0.75
- 1/2 teaspoon freshly squeezed lime juiceEst. price €0.02–€0.05
- 1 cup peeled and diced jicama, in 1/2-inch cubesEst. price €1.50–€3.00
- 1 cup diced mango, in 1/4-inch cubesEst. price €1.80–€3.50
- 3 tablespoons coarsely chopped fresh mintEst. price €0.45–€0.90
Steps
- 1In a small saucepan over medium heat, mix together vinegar, water, agave nectar, lime juice, and salt. Bring the mixture to a gentle boil and cook until it becomes clear and slightly thickened; this process should take around 2 minutes. The resulting liquid should amount to 1/4 cup. Chill the dressing in the refrigerator for 15 minutes before using.
- 2Begin by cutting the cucumber into quarters lengthwise and removing the seeds before slicing it into 1/2-inch pieces. In a bowl, mix together the cucumber, jicama, mango, and the vinegar mixture that has been cooled down. Stir everything thoroughly before adding in the chopped mint for an extra burst of flavor.
Cultural note
The combination of tropical fruits and vegetables in this salad reflects the vibrant and diverse flavors of Latin American cuisine, where ingredients like mango, jicama, and lime are commonly used in dishes for their bright and refreshing taste.
Seasonal note
This Tropical Fruit and Veggie Crunch Salad is best made in the summer when mangoes and cucumbers are in season, providing the freshest and most flavorful ingredients.
Health note
This salad is low in calories and fat, making it a light and refreshing option. It is a good source of fiber, vitamin C, and vitamin A from the mangoes, cucumbers, and mint, which support healthy skin and immunity.
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