Mango Cucumber Salsa Recipe #131641
I found this recipe in a circular a long time ago and have adapted it over time. Can’t remember which part of it is part of the original and what parts are my additions. This is a quick and easy side that perks up a basic grilled chicken breast or as a companion to tortilla chips.
Sometimes I will top a bed of greens with leftover grilled chicken and this salsa for an easy and flavorful lunch.
40 min | 10 min prep
SERVES 4 -6
- 1 large cucumber, peeled, seeded and diced into 1/4 cubes
- 1 mango, peeled and diced into 1/4 cubes
- 4 tablespoons red onions, finely diced
- 1 lime, juice of, only
- 1/2 teaspoon rice wine vinegar or white vinegar
- 1/2 jalapeno, very finely minced
- 2-3 slices sweet red peppers, diced into 1/4 inch pieces (optional)
- 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.
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5 stars