Mango Cucumber Quinoa Salad

This mango cucumber salad is everything I want on a warm day—fresh, colorful, and full of flavor. Sweet, juicy mango pairs perfectly with crisp cucumber, and the whole thing is tossed in a light, tangy dressing that makes all the flavors sing. It’s the kind of dish you’ll make once and then keep in the refrigerator all summer long.

Prep Time:	Cook Time:
15 mins	15 mins
Total Time:	Serves:
30 mins	4

Ingredients

For the salad:

• 2 cups cooked quinoa

• 1 ripe mango, diced

• 1 small cucumber, diced, Persian or English cucumber works best

• 1/4 red onion, very finely diced, or 1–2 tbsp shallot for milder flavor

• 1/4 cup chopped fresh cilantro, or parsley if preferred

• 2 tablespoons chopped mint, optional, but refreshing!

• 1/4 cup chopped toasted almonds, cashews, or pistachios, for crunch

• 1 avocado, diced, optional

For the dressing:

• 2 tablespoons olive oil

• juice of 1 lime, about 2 tbsp

• 1 teaspoon honey

• 1/2 teaspoon Dijon mustard

• salt and pepper, to taste

• pinch of chili flakes or a dash of cayenne, optional, for a kick

Instructions

1. If desired, rinse the quinoa under cold water. Cook the quinoa according to the package instructions, along with a pinch of salt.

   
   

2. While quinoa is cooking, chop the mango, cucumber, onion, herbs, and nuts.

   
   

3. Remove the quinoa from heat and let it cool slightly.

   
   

4. Whisk together olive oil, lime juice, honey/maple syrup, Dijon, salt, pepper, and chili flakes if using.

   
   

5. In a large bowl, combine cooled quinoa, mango, cucumber, onion, cilantro, mint, and nuts. Drizzle with dressing and toss gently to combine. Add avocado just before serving, if using.

   
   

6. Best served chilled or at room temperature. Tastes even better after 30 minutes in the fridge to let the flavors meld.