Cucumber Mango Salsa
Serves 6 as a topping for grilled fish, chicken or pork. Also great as a filling or topping in a wrap with chicken, turkey, shrimp or tuna. Try as a dip with crispy tortilla chips or toasted fl at bread squares.
Servings Prep Time
6 10minutes
Cook Time
Servings Prep Time
6 10minutes
Cook Time
  • 1tsp low sodium soy sauce
  • 1tsp lime, zest
  • 2tbsp fresh lime juice
  • 2tsp canola oil
  • 1 1/2tsp light brown sugar
  • 2tsp rice vinegar
  • 1/4tsp red chili flakes
Salsa mix
  • 4 Ontario Greenhouse Mini Cucumbers, diced really small
  • 1 ½cup Frozen Mango, diced really small
  • 3tbsp chopped cilantro
  1. For the dressing, combine all the ingredients and stir until well combined.
  2. In the meantime, prepare the salsa mix ingredients and place in a medium bowl.
  3. Pour the dressing over the salsa ingredients and toss well. Serve garnished with extra chili flakes, if desired.
Recipe Notes