Salad: United States – Island Breeze Cucumber-Mango Salad with Lime-Mint Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 min

Additional 10 min

Total 28 min

Ingredients

1 English cucumber, halved lengthwise and thinly sliced
1 large ripe mango, diced
1 cup (130 g) jicama, peeled and cut into thin matchsticks
1 ripe avocado, diced
1 / 2 red bell pepper, thinly sliced
1 / 4 cup (40 g) very thinly sliced red onion
1 / 3 cup (10 g) fresh cilantro leaves, lightly chopped
2 tbsp (30 ml) fresh mint leaves, torn
2 tbsp (15 g) unsweetened coconut flakes, lightly toasted
3 tbsp (45 ml) fresh lime juice
1 tbsp (15 ml) orange juice
1 tsp (5 ml) rice vinegar
1 tsp (7 g) honey or brown sugar
1 / 2 tsp kosher salt, plus more to taste
1 / 8 tsp ground allspice
1 / 2 tsp finely grated fresh ginger
3 tbsp (45 ml) neutral oil or light olive oil
Freshly ground black pepper, to taste

Instructions

Toast the coconut flakes in a dry skillet over medium heat until just golden at the edges, 2 to 3 minutes; set aside to cool.
In a small bowl, whisk together lime juice, orange juice, rice vinegar, honey, salt, allspice, ginger, and a few grinds of black pepper. Slowly whisk in the oil until emulsified; adjust salt and acidity to taste.
In a large bowl, combine cucumber, mango, jicama, bell pepper, and red onion. Drizzle over about three-quarters of the dressing and toss gently.
Fold in the cilantro, mint, and avocado, then add more dressing as needed to lightly coat without pooling.
Scatter the toasted coconut over the top. Serve immediately or chill 10 minutes for flavors to meld; taste and re-season with a pinch of salt or lime before serving.