Mango Cucumber Tajín Salad

Refreshing mango and cucumber ribbons with lime, Tajín, and cilantro for a tangy, spicy, colorful bite.

# Ingredients:

→ Produce

01 - 2 ripe mangos, peeled

02 - 1 large English cucumber, washed

03 - 1 small red onion, very thinly sliced

04 - 1/4 cup fresh cilantro leaves

→ Dressing

05 - 2 tablespoons freshly squeezed lime juice

06 - 1 tablespoon agave syrup or honey

07 - 1 to 2 teaspoons Tajín seasoning, plus extra for garnish

08 - 1 tablespoon extra virgin olive oil

09 - Pinch of sea salt

→ Garnish

10 - 1 tablespoon toasted pumpkin seeds (pepitas)

11 - Extra fresh cilantro leaves (optional)

12 - Extra Tajín seasoning (optional)

# Instructions:

01 - Using a vegetable peeler or mandoline, slice the mangos and cucumber lengthwise into long, thin ribbons.

02 - Gently combine the mango and cucumber ribbons with thinly sliced red onion and cilantro leaves in a large mixing bowl.

03 - In a small bowl, whisk together lime juice, agave syrup or honey, Tajín seasoning, olive oil, and a pinch of sea salt until thoroughly blended.

04 - Drizzle the dressing over the salad mixture and toss lightly to evenly coat the ribbons, avoiding breakage.

05 - Transfer salad to a serving platter or bowl. Top with toasted pumpkin seeds, extra cilantro leaves, and additional Tajín if desired. Serve immediately for optimal texture.

# Pro Tips:

01 -

The mix of sweet mango and tangy lime is a flavor secret you’ll want to keep in your back pocket for every get-together.
It’s the kind of fuss-free, showy dish that always gets people talking and asking for the recipe.

02 -

Once, I tried to make every ribbon uniform and ended up with half the salad as sad mango mush; embrace imperfect ribbons for a better texture.
Letting the salad sit too long before serving turns everything a bit watery, so wait to dress until you’re ready to eat.

03 -