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Zesty Mango Spiralized Cucumber Salad and Spiralizer Salad Favorites!

  • Author: Lindsay Cotter
  • Total Time: 10
  • Yield: 1-2 1x


Zesty Mango Spiralized Cucumber Salad. Vegan, Gluten free, Light and ready in 10 minutes!


  • 1 large cucumber
  • 1/3 cup chopped mango (peeled)
  • 23 tbsp dried cranberries
  • 23 tbsp pumpkin seed and or sesame seeds.
  • 1/4 cup to 1/3 cup cooked quinoa
  • grated fresh ginger (1/2 tsp to 1 tsp)
  • pepper (to taste)
  • Sea Salt (to taste)
  • fresh basil leaves (1-2)
  • 2 tsp balsamic glaze or balsamic vinegar
  • avocado oil or olive oil 1-2 tsp


  1. Wash all your fruit/vegetables. Spiralize or julianne cut your cucumber and place in a large bowl.
  2. Next peel your mango and cut into cubes or slices.
  3. Make sure you quinoa is cooked and fluffed, not soggy. Feel free to use another gluten free grain like cooked rice, millet, buckwheat.
  4. Combine mango with cucumber bowl and add in the rest of your ingredients.
  5. Toss all together and serve immediately or place in fridge for later.
  6. Serves one or 2 small side salads.


  • Feel free to make this into two smaller salads which would be around 170 calories each.
  • If you are sensitive to sugars on insulin, reduce the carbohydrates/sugars by removing the dried fruit and quinoa and adding more pumpkin seeds for healthy fats. 

  • Prep Time: 10 min
  • Cook Time: none
  • Category: salad
  • Method: Mix
  • Cuisine: American


  • 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

Keywords: spiralized salad, cucumber salad, mango, vegan, healthy, gluten free, salad