Mango and Cucumber Salad

Mango and Cucumber Salad

Makes one salad


  • 1/4 large shallot, thinly sliced into rings
  • ½ of thinly sliced serrano chile (removed seeds and membrane if less heat is desired)
  • 1/4 cup fresh lime juice
  • Kosher salt and freshly ground black pepper to taste
  • ½ ripe but firm mango, peeled, cut into ½-inch-thick spears
  • 1 Persian cucumber, sliced thinly into full moons
  • ½ of an avocado, thinly sliced
  • ¼ cup of toasted pumpkin
  • Cilantro to taste
  • Olive oil to taste


Toss shallot, lime juice, and salt in a medium bowl. Add mangoes, cucumber and avocado on to the plate, top with sliced serrano, macerated shallots, pumpkin seeds and cilantro. Season to taste with kosher salt and freshly ground black pepper. Season with olive oil and the lime/shallot juice

Serve at once.
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