This is a very tasty salsa that can go with just about anything! I made this one evening and served it with grilled NY strip steaks and shrimp. A few nights later, I made it again but this time with cubed pineapple and kept everything else the same in the recipe.
You don't even have to treat this as a condiment, it can be a meal! It's that good! I will say this, when it comes to cucumbers I much prefer an English Cucumber than, the regular, common cucumber.
The English Cucumber is longer, thinner and the seeds are much smaller. You barely notice the seeds; unlike the regular cucumber whose seeds in all honesty should be removed. Sometimes the English Cucumber is sweeter too. Oh, and also the wax on a regular cucumber is simply too much. The English Cucumber is unwaxed and most times wrapped in plastic. The English Cucumber is pricier. If you haven't had an English Cucumber, you should at least try it. Okay, did I just go off on a rant about cucumbers. Wow! Let's get back to business here, and that's - salsa!
Inspired by Parents Magazine
Makes about 1 1/2 cups
1 ripe mango, peeled, seeded and cubed
1/2 cup cucumber or english cucumber, cubed
1/4 cup red bell pepper, diced
2 tablespoons of fresh cilantro, finely chopped
2 teaspoons avocado oil or olive oil
1 lime, juiced
Salt and Pepper to taste
In a medium-sized bowl, mix mango, cucumber, bell pepper, cilantro and oil together. Use the juice of one lime or squeeze to taste. Season to taste with salt and black pepper.
Cover, and allow to sit at least 30 minutes before serving. If you don't have time, that's cool too!