Description
Zesty Mango Spiralized Cucumber Salad. Grab your spiralizer and make this light to Vegan Spiralized Cucumber Salad in less than 10 minutes! Sweet mango, healthy ginger, cucumber and gluten free quinoa.
Ingredients
Units
Scale
- 1 large cucumber, spiralized or julienne cut
- 1/3 cup peeled and chopped mango
- 1/4 to 1/3 cup cooked quinoa (see notes for substitutes)
- 1 to 2 fresh basil leaves, julienned
- 1/2 to 1 teaspoon grated fresh ginger
- 2 teaspoons balsamic glaze or balsamic vinegar
- 1 to 2 teaspoons avocado oil or olive oil
- 2 to 3 Tablespoons dried cranberries
- 2 to 3 Tablespoons pumpkin seed or sesame seeds
- Kosher salt and black pepper, to taste
Instructions
- Place all ingredients in a large bowl.
- Gently toss together and serve immediately or place in the fridge for later.
- This recipe serves one or 2 small side salads.
Notes
Substitute – Use cooked rice, millet, buckwheat in place of cooked quinoa.
Prep Tip – If sensitive to sugars or insulin, reduce the carbohydrates/sugars by removing the dried fruit and quinoa and add more pumpkin seeds for healthy fats.
Two smaller salads are around 170 calories each.
- Prep Time: 10 min
- Cook Time: none
- Category: salad
- Method: Mix
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 335
- Sugar: 24.7 g
- Sodium: 322.1 mg
- Fat: 16.5 g
- Saturated Fat: 2.7 g
- Carbohydrates: 44.3 g
- Fiber: 5.5 g
- Protein: 9.4 g
- Cholesterol: 0 mg