Mango Cucumber Salad

5 from 5 votes

Mango Cucumber Salad blends sweet mangoes, crisp cucumbers, and hearty lentils with a creamy tahini dressing. This protein-packed dish is both refreshing and satisfying!

Course: dinner, lunch, Main Course, Salad, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 331kcal

Author: Hawwa

Ingredients

2 Medium Mangoes
2 Medium Cucumbers
2 Cups Cooked Lentils
1 Medium Onion
2 Small Tomato
1 large Capsicum
¼ Cup Cilantro Chopped
¼ Cup Mint Chopped

Tahini Dressing

¼ Cup Tahini
2 Tbs Lemon Juice
1 Tbsp Maple Syrup
1 Tbsp Garlic Crushed
¼ Tsp Salt
¼ Tsp Pepper

Garnish

1 Tsp Sesame Seeds

Instructions

Prepration

Cook the lentils according to package instructions and let them cool. If you are using tin lentils just wash and drain them.
Wash all the fresh produce.
Peel and dice the mangoes. Slice the cucumber in half lengthwise, then remove the seeds. Afterward, cut the cucumber into evenly sized cubes.
Deseed and cut the capsicum in small cubes. Peel and finely chop the red onion and wash and drain them. Deseed and cut the tomatoes into small cubes.
Finely chop mint leaves and cilantro.

Make the Tahini Dressing

Whisk together the tahini, lemon juice, maple syrup, and minced garlic in a small bowl. Mix well to combine.
Gradually add water and whisk, one tablespoon at a time until the dressing reaches your desired consistency. Season with salt and pepper to taste.

Assemble and Garnish

Add cooked lentils, mango, capsicum, red onion, tomato and, cucumber in a large bowl.
Pour the tahini dressing over the salad and toss gently to coat all the ingredients.
Sprinkle the chopped cilantro, mint and sesame seeds over the salad and toss again.
Serve the salad immediately or refrigerate for about 15-30 minutes to let the flavors meld together.

Notes

Don’t Overmix the Salad: Gently toss the ingredients to combine, just enough to coat everything with the dressing. Overmixing can cause the mangoes and tomatoes to become mushy, and the lentils might lose their shape. Keep the textures distinct for a more enjoyable bite!

Choose ripe mangoes: Make sure your mangoes are ripe and juicy for the best flavor. They should be soft but not mushy.

Don’t overcook the lentils: Cook the lentils just until tender, but not mushy. You want them to hold their shape and add a nice texture to the salad.

Adjust the dressing consistency: If the dressing is too thick, thin it out with a bit more water. If it’s too thin, add more tahini to thicken it up.

Nutrition