Mango & Cucumber Salad with Lime Vinaigrette
A refreshing, hydrating breakfast salad packed with electrolytes to combat headaches and support skin health during Whole30 resets. This Tropical-inspired salad recipe (whole30), ready in about 15 minutes, pairs mango, cucumber, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1, peeled and diced into 1/2-inch cubes mango
- 1 medium, diced into 1/2-inch cubes cucumber
- 1/4 cup, finely diced red onion
- 2, juiced and zest of 1 lime
- 1 tbsp avocado oil
- 2 tbsp, chopped fresh cilantro
- 1/4 tsp sea salt
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, whisk together 2 tbsp lime juice, zest of 1 lime, 1 tbsp avocado oil, and 1/4 tsp sea salt until emulsified.
- Step 2: Add diced mango, cucumber, and red onion to the bowl, then toss gently to coat. Refrigerate for 15 minutes to allow flavors to meld.
- Step 3: Just before serving, stir in 2 tbsp fresh cilantro and adjust seasoning with additional lime juice or salt if needed. Serve chilled as a light breakfast or side dish.
