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  • Writer's pictureCrystal Munegatto

>> Mango Spiralized Cucumber Salad

The perfect dinner for when you can’t bare the heat in the kitchen to really cook, Zesty Mango Spiralized Cucumber Salad!! Summer at it’s finest. It pairs perfectly with a nice glass of crisp white wine too....and it’s just soooo pretty.

// Ingredients:

  • 1 large cucumber

  • 1/3 cup chopped mango (peeled)

  • 2 -3 tbsp dried cranberries

  • 2 -3 tbsp pumpkin seed and or sesame seeds.

  • 1/4 cup to 1/3 cup cooked quinoa

  • grated fresh ginger (1/2 tsp to 1 tsp)

  • pepper

  • sea salt

  • fresh basil leaves (1-2)

  • 2 tsp balsamic glaze

  • avocado oil or olive oil 1-2 tsp

// Instructions:

  1. Wash all your fruit/vegetables. Spiralize or julianne cut your cucumber and place in a large bowl.

  2. Next peel your mango and cut into cubes or slices.

  3. Make sure you quinoa is cooked and fluffed, not soggy. Feel free to use another gluten free grain like cooked rice, millet, buckwheat.

  4. Combine mango with cucumber bowl and add in the rest of your ingredients.

  5. Toss all together and serve immediately or place in fridge for later.

**serves one or 2 small side salads.

Enjoy my people!

Recipe Source: Cotter Crunch

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