Last Updated on 2 months by Neha Deshmukh

Mango Cucumber Salad Recipe – Eggless & Quick Indian Summer Salad

Introduction

Oh, summer! The season of sunshine, mangoes, and light, refreshing meals. I absolutely love a good salad when the weather heats up, and this Mango Cucumber Salad is my go-to. It’s quick, easy, and bursting with sweet and savory flavors. Plus, it’s eggless, making it perfect for everyone! I first made this for a family picnic, and it was a huge hit – even my picky cousin couldn’t get enough. You’ll find yourself making this again and again, I promise!

Why You’ll Love This Recipe

This isn’t just another salad. It’s a vibrant mix of textures and tastes that’s incredibly satisfying. Here’s what makes it special:

• Quick & Easy: Ready in just 15 minutes – perfect for busy weeknights or last-minute gatherings.
• Eggless: A delicious option for those avoiding eggs, or simply preferring an egg-free dressing.
• Refreshing: The combination of cool cucumber and sweet mango is incredibly revitalizing.
• Versatile: Easily adaptable to your preferences – more on that later!
• Healthy: Packed with vitamins and nutrients from fresh fruits and vegetables.

Ingredients

Here’s what you’ll need to create this delightful salad:

• 1 head iceberg lettuce
• 1 cucumber
• 1 large ripe mango
• Handful of cherry tomatoes
• 1 bell pepper
• 1.5 tbsp eggless mayonnaise
• 1 tbsp olive oil
• 1 garlic clove
• 1 tbsp honey mustard sauce
• 0.5 tbsp honey
• 0.5 tbsp lemon juice
• Salt to taste
• 0.25 tsp pepper powder
• Handful of toasted cashew nuts

Ingredient Notes

Let’s talk about getting the best from each ingredient!

Iceberg Lettuce Varieties

While I love the crispness of iceberg, feel free to experiment! Romaine lettuce offers a bit more nutrition, or you could try butter lettuce for a softer texture.

Mango Selection – Choosing the Right Ripeness

A ripe mango is key to this salad. Gently squeeze the mango – it should yield slightly to pressure. The aroma near the stem should be fruity and sweet. Alphonso mangoes are amazing if you can find them, but any sweet, ripe mango will work beautifully.

Eggless Mayonnaise Options & Homemade Alternatives

There are some great eggless mayonnaise brands available these days. If you’re feeling ambitious, you can even make your own! A simple cashew-based mayo is a fantastic alternative.

Olive Oil – Exploring Different Flavors

Extra virgin olive oil is my go-to for its flavor, but you can use a lighter olive oil if you prefer. A fruity olive oil will complement the mango nicely.

Cashew Nuts – Toasting & Flavor Enhancements

Toasting the cashew nuts really brings out their flavor. Simply dry roast them in a pan for a few minutes until golden brown and fragrant. A pinch of salt while toasting elevates the flavor even further!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and pat dry the iceberg lettuce. Tear it into bite-sized pieces and place it in a large salad bowl.
2. Next, slice the cucumber, peel and slice the mango, and add them to the bowl along with a handful of cherry tomatoes and finely sliced bell pepper.
3. Now for the dressing! In a separate bowl, whisk together the eggless mayo, olive oil, crushed garlic, honey mustard sauce, honey, and lemon juice. Season with salt and pepper powder.
4. Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Don’t overmix – you want to keep the salad looking fresh!
5. Refrigerate the salad for at least 15 minutes to let the flavors meld and chill before serving.
6. Just before serving, garnish with those lovely toasted cashew nuts.

Expert Tips

A few little things that make a big difference:

• Chill everything: Cold ingredients make for a more refreshing salad.
• Don’t dress too early: Adding the dressing right before serving prevents the lettuce from getting soggy.
• Taste as you go: Adjust the seasoning to your liking.

Variations

This salad is a blank canvas for your creativity!

• My friend Priya loves adding a sprinkle of chaat masala for a tangy kick.
• For a heartier salad, add some cooked chickpeas or grilled chicken.
• My family often adds a little grated ginger to the dressing for extra zing.

Vegan Adaptation

Want to make this salad vegan? It’s easy! Simply substitute the eggless mayonnaise with a vegan mayonnaise alternative. There are some fantastic options available now.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free. Just double-check the label on your honey mustard sauce to ensure it doesn’t contain any hidden gluten.

Spice Level Adjustment – Adding a Hint of Chili

If you like a little heat, add a pinch of red chili flakes to the dressing. Or, finely chop a green chili and add it to the salad.

Summer Festival/Picnic Adaptation

This salad is perfect for picnics and potlucks! Pack the dressing separately and add it just before serving to prevent sogginess.

Serving Suggestions

This Mango Cucumber Salad is delicious on its own as a light lunch or side dish. It also pairs beautifully with:

• Grilled fish or chicken
• Indian curries
• Roti or naan bread

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. However, it’s best enjoyed fresh! The lettuce may wilt slightly over time.

FAQs

Let’s answer some common questions:

What type of lettuce can I use besides iceberg?

Romaine, butter lettuce, or a spring mix all work well!

Can I make the dressing ahead of time?

Yes, you can! Store it in an airtight container in the refrigerator for up to 3 days.

How can I prevent the mango from discoloring in the salad?

A little lemon juice in the dressing helps prevent discoloration.

Is this salad suitable for a potluck?

Absolutely! Just pack the dressing separately.

What’s a good substitute for cashew nuts if I have allergies?

Sunflower seeds or pumpkin seeds are great alternatives.

Can I add other fruits or vegetables to this salad?

Definitely! Pineapple, grapes, or even some shredded carrots would be delicious additions.