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East African Mango and Cucumber Salad


  • Yield: 4 1x

Ingredients

Scale
  • 1 large English cucumber (washed, peeled leaving strips of skin, sliced thin, cut in half)
  • 1/4 small red onion (finely chopped)
  • 1/2 tsp salt
  • 1 clove garlic (minced)
  • 1 tsp avocado or peanut oil
  • 2 cups tomato (seeded, chopped)
  • 1/2 medium jalapeño (seeded, minced---add more if you like it spicier)
  • 1/2 tsp ground cumin
  • 1/8 tsp cinnamon
  • 1 large mango (pitted and diced)
  • 3 tbs dry-roasted salted peanuts (chopped GARNISH)
  • 2 tbs cilantro (chopped GARNISH)
  • 1/2 medium lime juice (GARNISH)

Instructions

  1. In a colander, toss together cucumber, onion, garlic, and salt.
  2. Cover and let stand 20 minutes to drain.
  3. Meanwhile in a large bowl, toss together the tomato, jalapeño, mango, cumin, cinnamon, and oil and mix well.
  4. Mix in the cucumber mixture and toss to combine well.
  5. Garnish with peanuts, cilantro, and lime juice when serving.

Notes

Source: Global Kitchen

  • Category: Side Dish
  • Cuisine: African

Nutrition

  • Calories: 98
  • Sugar: 4
  • Sodium: 381
  • Fat: 7
  • Saturated Fat: 1
  • Carbohydrates: 8
  • Fiber: 2
  • Protein: 4
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