Cucumber Mango Salad With Pomegranate

Two bowls of cucumber mango salad with a small bowl of pomegranate seeds.

5 from 2 votes

Cucumber Mango Salad With Pomegranate

Cucumber Mango Salad is a quick, joyful mix of sweet mangoes and crunchy cucumbers, tossed with tart pomegranate, toasted pecans, and a punchy sumac-lime dressing. It’s bold, bright, and on the table in 20 minutes.

Prep Time20

Total Time20

Course: Salad, Side Dish

Cuisine: Asian, Fusion, Middle-Eastern

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 246kcal

Author: Ninon Michels

Ingredients

For the sumac-lime dressing

3 tablespoons avocado oil
3 tablespoons fresh lime juice (or about the juice of one lime)
½ teaspoon sumac
¼ teaspoon salt
⅛ teaspoon ground pepper

For the cucumber mango salad

¼ cup raw pecans
2 large mangoes (about 2 pounds)
2 small cucumbers (about 10 ounces)
1 cup pomegranate arils
¼ cup cilantro (thinly chopped)
¼ cup fresh mint (thinly chopped)

US Customary - Metric

Instructions

Make the sumac dressing – In a small bowl, whisk together all the dressing ingredients until emulsified. Set aside.
Toast the pecans – Place the pecans in a dry skillet over medium heat. Toast, stirring often, until lightly golden and fragrant. Set aside to cool.
Prep the mango – Slice off both sides of the mango, working around the pit. Score the flesh in a crosshatch pattern with a paring knife, then scoop out the cubes with a spoon and transfer them to a large mixing bowl. Trim and dice any remaining flesh around the pit.
Dice the cucumbers – Cut the cucumbers into ½-inch (1 cm) cubes and add them to the bowl with the mango.
Assemble and dress the salad – Add the pomegranate arils, chopped herbs, and toasted pecans. Pour the sumac dressing over everything and toss gently to combine.
Garnish and serve – Finish with a few extra mint and coriander leaves. Serve and enjoy!

Notes

Choose ripe (but firm) mangoes – You want them juicy and sweet, but not so soft that they fall apart in the bowl. A just-ripe mango holds its shape and brings brightness to every bite.
Choose extra-crisp cucumbers – Persian cucumbers deliver the best crunch, holding their texture even after dressing. If using English cucumbers, opt for the firmest ones you can find and avoid any that feel soft or bend easily (they’ll lose their snap fast).
Stay close when toasting pecans – A dry skillet brings out their deep, nutty flavor, but they can burn in a flash. Stir often and don’t walk away.
Dress just before serving – For the crispest cucumbers and brightest flavor, toss the salad right before it hits the table. Prepping ahead? Store the dressing separately and combine just before serving.

Nutrition