Mango Cucumber Tajín Salad

Bright mango and cucumber ribbons combine with lime and Tajín for a tangy, spicy fusion.

# What You Need:

→ Produce

01 - 2 ripe mangos, peeled

02 - 1 large English cucumber, washed

03 - 1 small red onion, very thinly sliced

04 - 1/4 cup fresh cilantro leaves

→ Dressing

05 - 2 tablespoons freshly squeezed lime juice

06 - 1 tablespoon agave syrup

07 - 1 to 2 teaspoons Tajín seasoning, plus extra for garnish

08 - 1 tablespoon extra virgin olive oil

09 - Pinch of sea salt

→ Garnish

10 - 1 tablespoon toasted pumpkin seeds (pepitas)

11 - Extra cilantro (optional)

12 - Extra Tajín seasoning (optional)

# How to Cook:

01 - Using a vegetable peeler or mandoline, slice the mangos and cucumber lengthwise into long, thin ribbons.

02 - Gently toss mango and cucumber ribbons with thinly sliced red onion and cilantro leaves in a large bowl.

03 - Whisk lime juice, agave syrup, Tajín, olive oil, and sea salt until well combined in a small bowl.

04 - Drizzle the dressing over the salad and carefully toss to coat evenly without breaking the ribbons.

05 - Transfer to a serving dish, sprinkle with toasted pumpkin seeds, and optionally add extra cilantro and Tajín. Serve immediately for best crispness.

# Expert Advice:

01 -

You get a little burst of sweet, tart, salty, and spicy in every bite—like a roadside fruit stand, but fancier.
This comes together faster than you think, and it always makes the table look bright and inviting.

02 -

I once overdressed this salad and the ribbons turned limp surprisingly fast—less is more when it comes to the dressing.
Resting the red onion in ice water for a couple minutes removes harshness while keeping that lovely color.

03 -