Tomatoes Cucumbers Peppers View All

Cucumber
Mango Salsa

Serves 6 as a topping for grilled fish, chicken or pork. Also great as a filling or topping in a wrap with chicken, turkey, shrimp or tuna. Try as a dip with crispy tortilla chips or toasted flatbread squares.

Recipe Type: Appetizer Recipe Yield: 6 Servings Prep Time: 10 Minutes Cooking Time: 5 Minutes

Ingredients

Mini Seedless Cucumbers

Dressing Ingredients

  • 1 tsp (5 ml) low sodium soy sauce
  • 1 tsp (5 mL) lime zest
  • 2 tbsp (30 ml) fresh lime juice
  • 2 tsp (10 ml) canola oil
  • 1 ½ tsp (8 ml) light brown sugar
  • 2 tsp (10 ml) rice vinegar
  • ¼ tsp (1 mL) red chili flakes

Salsa Mix Ingredients

  • 4 Ontario greenhouse mini seedless cucumbers, diced really small
  • 1 ½ cup (360 ml) Frozen Mango, diced really small
  • 3 tbsp (45 ml) chopped cilantro

Instructions

  1. For the dressing, combine all the ingredients and stir until well combined.
  2. In the meantime, prepare the salsa mix ingredients and place in a medium bowl.
  3. Pour the dressing over the salsa ingredients and toss well. Serve garnished with extra chili flakes, if desired.
  4. Makes 6 ½ cup (120 ml) servings