AIP Mango Cucumber Salad (Nightshade-Free)

I turn to this AIP Mango Cucumber salad in summer when mangoes are at their peak of golden and juicy. Because mango season overlaps with tomato season, this has become my favorite no-tomato alternative to a traditional Cucumber and Tomato Salad. The lime juice and cilantro give it a Southwest-ish, Tex-Mex-y vibe (without going full salsa), while slivers of red onion add a savory bite. And if cilantro isn’t your thing, try fresh mint instead. I love serving this with slow-roasted meats or grilled fish. It’s also an excellent addition to any grain-free bowls you might be meal-prepping.

How this recipe fits AIP

This Mango Cucumber Salad fits is tomato-free and nightshade-free and designed for AIP Core, though it fits AIP Modified, Paleo, Whole30 and even Plant-Based Whole30. Because it skips tomatoes and peppers, it works especially well for those using AIP to manage inflammation, histamine sensitivity, or food-trigger symptoms during the summer months.

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First, whisk together the vinaigrette. It’s a simple 1:1 citrus vinaigrette with even parts freshly squeezed lime juice and olive oil, seasoned with salt. It’s zingy! Since there are so few ingredients, this is the time to grab that special, high-quality, fruity and lively olive oil.

Peel and cube the mangoes into half-inch pieces, and cut the cucumbers to about the same size. I like the small Persian cucumbers in this salad. They’re thin-skinned with very few seeds. An English hothouse cucumber would also work. Aim for two cups of both the cucumbers and mangoes. Toss them together with chopped red onion and cilantro.

Dress the salad and adjust the seasoning to your taste. If the mangoes are especially ripe, toss gently. Cool, juicy, and bright with lime and herbs, this is the salad you’ll reach for all summer long.

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AIP Mango Cucumber Salad

5 from 1 vote

A refreshing, nightshade-free mango cucumber salad made without tomatoes or peppers. Designed for AIP and elimination diets, with lime, herbs, and crisp cucumbers for a bright summer side.

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Total Time:15 minutes mins

Servings: 6 servings

Author: Christina Marche

Ingredients

• 2 mangoes
• 4 Persian cucumbers
• ½ cup chopped red onion
• ¼ cup chopped cilantro
• ¼ cup olive oil
• ¼ cup freshly squeezed lime juice
• 1 tsp Kosher salt

Instructions

• Peel and cube the mangoes into half-inch pieces. Chop the cucumbers to the same size. Aim to have about two cups of each.
• Add both the mangoes and the cucumbers to a large bowl along with the red onion and cilantro.
• Make the vinaigrette by whisking together the olive oil, lime juice and salt.
• Toss with the dressing to combine, but do so gently, especially if the mangoes are very ripe.

Course: Salad

Cuisine: AIP, AIP Modified, Paleo, Plant-Based Whole30, Whole30