I had another fruit-and-vegetable salad in mind, but our walk to the market around the corner yielded no papayas and unripe avocados. Knowing I really needed a side dish for dinner, I improvised and bought a mango. Upon getting home, I decided to use up a lonely cucumber, and the end result was great...the flavors complimented well instead of competed, and it would be a refreshing summer treat. I didn't have time to let it sit, but it was definitely better the next day. *N* had one helping, and *J* didn't eat his - but that's no surprise, since he's fickle about mangoes and doesn't like cucumbers.
1 ripe mango
1 large cucumber
2 Tablespoons finely chopped red onion
2 garlic cloves, finely chopped
2 Tablespoons lime juice [lemon could be used]
3 Tablespoons red wine vinegar
pinch of salt
(1) Peel mango. Dice into small, bite-size pieces.
(2) Peel cucumber. Cut into quaters, length-wise, and then thinly slice.
(3) Whisk lime juice, vinegar, and salt together in metal bowl. Add mango, cucumber, onion, and garlic; combine thoroughly.
(4) Refrigerate several hours or overnight.
Notes: There are plenty of possibilities for additions: black beans, pineapple, red pepper, etc. It could also be served over spinach to make a traditional salad.
* Squeeze mangos at store to determine which one is ripest
* Whisk ingredients