Ingredients
Scale
For the Chili-Lime Salt:
- 1 tablespoon flaky sea salt
- 1 teaspoon chili powder (or use Tajín for a shortcut)
- Zest of 1 lime
- ½ teaspoon sugar
For the Salad:
- 2 large cucumbers, halved lengthwise and sliced into half-moons
- 2 ripe mangoes, peeled and cut into bite-sized pieces
- ½ small red onion, thinly sliced
- ¼ cup fresh cilantro leaves, roughly chopped
- ¼ cup fresh mint leaves, torn
- Juice of 2 limes
- 1 tablespoon olive oil or neutral oil
- 1 jalapeño, thinly sliced (optional, for extra heat)
Instructions
- Start by making the chili-lime salt. In a small bowl, combine the flaky salt, chili powder, lime zest, and sugar. Mix well and set aside.
- In a large bowl, combine the sliced cucumbers, mango pieces, and red onion. Toss gently to distribute everything evenly.
- Drizzle the lime juice and oil over the salad. Sprinkle about half of the chili-lime salt over the top and toss again to coat.
- Add the cilantro and mint, giving everything one final gentle toss. Taste and adjust—add more chili-lime salt if you want more punch, or another squeeze of lime if you want more brightness.
- If you’re using jalapeño, scatter the slices on top now. Let the salad sit for 10-15 minutes before serving to allow the flavors to marry.
- Serve in a wide, shallow bowl or on a platter, with the remaining chili-lime salt on the side so people can add more as they like. This salad is best enjoyed within a few hours of making it while everything is still crisp.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
