Tropical 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 salads (whole30) ready in about 15 minutes pairs finely diced red onion, juiced and zest of 1 lime, avocado oil 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tropical Mango & Cucumber Salad with Lime Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tropical Mango & Cucumber Salad with Lime Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely diced red onion from drying out.
Can I substitute ingredients in Tropical Mango & Cucumber Salad with Lime Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tropical Mango & Cucumber Salad with Lime Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tropical Mango & Cucumber Salad with Lime Vinaigrette whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
