Salad: Peru – Ensalada De Mango Verde Y Pepino (Cucumber, Green Mango and Citrus Ribbon Salad with Lime-Coconut Dressing)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
5 min
Additional
10 min
Total
30 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 large English cucumber, shaved into ribbons or thin half-moons 1 firm green (unripe) mango, peeled and julienned (about 2 cups (300 g)) 1 small red onion, very thinly sliced 2 medium oranges, segmented (about 1 cup (240 ml)) 2 cups (480 ml) baby watercress (or baby arugula) (about 2 1/8 oz (60 g)) 1 / 2 cup (120 ml) fresh cilantro leaves, roughly chopped (about 0.53 oz (15 g)) 1 / 4 cup (60 ml) fresh mint leaves, torn (about 0.35 oz (10 g)) 1 / 3 cup (80 ml) unsweetened coconut flakes, toasted (about 1 1/16 oz (30 g)) 1 / 4 cup (60 ml) toasted pumpkin seeds or cashews (about 1 1/16 oz (30 g)) 1 / 4 cup (60 ml) fresh lime juice (from about 2 limes) (4 tbsp (60 ml)) 1 tsp (5 ml) finely grated lime zest 2 tbsp (30 ml) light coconut milk, well-shaken (2 tbsp (30 ml)) 2 tbsp (30 ml) extra-virgin olive oil or neutral oil (2 tbsp (30 ml)) 1 tsp (5 ml) finely grated fresh ginger 1 to 1 1 / 2 tsp (5 to 7.5 ml) honey or sugar, to taste 1 / 8 tsp (0.625 ml) ground allspice 1 / 2 tsp (2.5 ml) kosher salt, plus more to taste Freshly ground black pepper, to taste
Show original ingredient measurements
1 large English cucumber, shaved into ribbons or thin half-moons 1 firm green (unripe) mango, peeled and julienned (about 2 cups / 300 g) 1 small red onion, very thinly sliced 2 medium oranges, segmented (about 1 cup / 240 ml) 2 cups baby watercress (or baby arugula) (about 60 g) 1 / 2 cup fresh cilantro leaves, roughly chopped (about 15 g) 1 / 4 cup fresh mint leaves, torn (about 10 g) 1 / 3 cup unsweetened coconut flakes, toasted (about 30 g) 1 / 4 cup toasted pumpkin seeds or cashews (about 30 g) 1 / 4 cup fresh lime juice (from about 2 limes) (60 ml) 1 tsp finely grated lime zest 2 tbsp light coconut milk, well-shaken (30 ml) 2 tbsp extra-virgin olive oil or neutral oil (30 ml) 1 tsp finely grated fresh ginger 1 to 1 1 / 2 tsp honey or sugar, to taste 1 / 8 tsp ground allspice 1 / 2 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste
Instructions
Toast coconut flakes and pumpkin seeds/cashews in a dry skillet over medium heat until lightly golden and fragrant, 2 to 3 minutes. Cool. Soften the onion by soaking slices in cold water for 10 minutes; drain and pat dry. Whisk dressing: in a bowl, combine lime juice, lime zest, ginger, honey, salt, allspice, and a few grinds of black pepper. Whisk in coconut milk, then slowly whisk in the oil until smooth. Adjust sweetness/salt to taste. In a large bowl, combine cucumber, green mango, drained onion, orange segments, watercress, cilantro, and mint. Drizzle on dressing and toss gently to coat. Sprinkle with toasted coconut and seeds/nuts. Chill 5 to 10 minutes for flavors to mingle. Serve cool alongside the curry goat.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 149 kcal
Carbohydrates: 18.2 g
Protein: 2 g
Fat: 9 g
Generated: 2026-11-05T19:34:41+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein and Fat are known subtotals. Missing contributions are unknown, not zero.