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15-Minute Cucumber Mango Salad Cups
Four Bibb lettuce leaves hold a toss of seeded cucumber and half-inch mango cubes dressed with fresh lime juice, grated lime peel, honey, and a quarter teaspoon of ground cumin. The whole thing comes together in 15 minutes and serves four as a light starter. Cumin adds a faint earthiness that keeps the sweetness of the mango from tipping too far. Serve immediately so the lettuce cups stay crisp.
Ingredients
- ¼ teaspoon grated lime peel
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- ¼ teaspoon ground cumin
- 1 small cucumber, seeded, chopped (about 1 cup)
- 1 medium mango, seed removed, peeled and cut into ½-inch cubes 4 leaves Bibb lettuce
Instructions
- 1Whisk the grated lime peel, fresh lime juice, honey, and ground cumin together in a small bowl. Add the chopped cucumber and cubed mango, tossing gently to coat everything in the dressing without mashing the soft fruit.
- 2Arrange the Bibb lettuce leaves on individual serving plates. Spoon the cucumber and mango mixture evenly into the center of each lettuce leaf.
Notes
- Prep: Seed the cucumber before chopping to prevent the salad from becoming watery.
- Make ahead: You can chop the fruit and mix the dressing in advance, but keep them separate until right before serving so the lettuce stays crisp.
- Swap: Butter lettuce or small romaine leaves work perfectly if you can't find Bibb lettuce.
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