Monday, June 22, 2009

What's Cookin'-Cucumber Mango Avocado Salad

I stumbled upon this delicious recipe while surfing Eating Well has served as my go to recently as I am still dieting and still on a quest for flavorful light and healthy food. This is so perfect for summer. Its light and fresh with a kick. The fresh fruits and veggies in this salad also pack a punch of super healthy vitamins and minerals like vitamin A and C.

I paired this with a skewer of lime and cilantro marinated shrimp which I grilled on my grill pan. I think it would go well with a grilled chicken breast or perhaps even a nice marinated piece of flank steak prepared on the grill. Prepared with any lean protein, this dish makes the perfect light summer meal.

Source:, June 2009
Serves 4
3 teaspoons fish sauce (found in the Asian section of the grocery store)

1 teaspoon freshly grated lime zest, plus more for garnish

2 tablespoons lime juice1 tablespoon canola oil

2 teaspoons light brown sugar1 teaspoon rice vinegar

1/4 teaspoon crushed red pepper (replace with 1 fresh diced jalapeno if you prefer- I do!)

1 medium English cucumber, cut into 3/4-inch dice

1 avocado, cut into 3/4-inch dice

1 mango, cut into 3/4-inch dice

1/4 cup chopped fresh cilantro
¼ finely diced red onion (optional)

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,onion and cilantro; gently toss to coat. Serve garnished with lime zest, if desired.

NUTRITION INFORMATION: Per serving: 169 calories; 11 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 19 g carbohydrate; 3 g protein; 5 g fiber; 178 mg sodium; 342 mg potassium.