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Makes 4 servings


  • 2 tablespoons fresh lime juice
  • 2 tablespoons orange juice
  • 2 teaspoons brown sugar
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • Black pepper to taste
  • 2 cucumbers, peeled and cut in 1/4-inch slices
  • 1 small red bell pepper, seeded and cut into 3/8-inch strips
  • 1 medium ripe mango
  • 8 red lettuce leaves
  • 1/4 cup lightly packed spearmint leaves
  • 1/4 cup unsalted, dry-roasted peanuts, chopped


  1. In a medium mixing bowl, combine lime and orange juices with brown sugar, red pepper flakes, salt, and a few grinds of black pepper. Add cucumber and red bell pepper.
  2. For mango, cut thin slice off stem and pointed ends. Cut flesh away from both sides of the pit, making two large domes. Cut each mango half lengthwise into 1/4-inch strips and add to mixing bowl.
  3. Toss with a fork to combine salad; then set aside for 20-30 minutes to allow ingredients to marinate in the dressing.
  4. To serve, line four salad plates with lettuce leaves. Mound one-fourth of salad onto each plate. Sprinkle on mint and peanuts. Serve immediately.

Nutritional Information

Per Serving: 120 calories, 17 g carbohydrates, 5 g fat, 300 mg sodium​​