Cucumber and Mango Salad

This salad is best made with baby/persian/pickling cucumbers and green mangoes.

Baby/persian/pickling cucumbers because they're crunchier than regular cukes, have thinner skin, and have no seeds (well, technically they do have seeds but they're tiny and not as noticeable as the ones in regular cukes).

Green mangoes because of the tang and crunch. Pick a mango that has dark green and red skin, but most importantly, make sure it's FIRM. 

Cucumber and Mango Salad

Ingredients:

• 3 persian cucumbers, diced (about 2 cups worth)
• 2 medium green mangoes, peeled and diced (about 2 cups' worth)
• balsamic vinegar
• salt & freshly ground black pepper

Directions:

• In a large bowl, combine the cukes, mango, and enough balsamic vinegar to liberally coat everything.
• Add salt & freshly ground black pepper to taste.
• Toss well and let sit in the fridge for at least 20 minutes.
• Serve and enjoy.

This salad keeps well in a tightly sealed container in the fridge for a couple of days, but any longer than that and it loses its crunch.  It's actually quite delicious if made the day before and left to marinate overnight in the fridge.