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20-Minute Mango Cucumber Salad with Avocado

An easy recipe for mango cucumber salad made with fresh and simple ingredients like avocado, tomatoes, chili, and mint. Served with a spicy ginger lime dressing. This salad is Thai-inspired and ready in 20 minutes. It's loaded with plant-points for a crisp and refreshing summer salad.
Prep Time: 20 minutes
Total Time: 20 minutes
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Jul 23, 2026 by Hannah Sunderani

This mango cucumber salad is light, crisp and refreshing! Made with english cucumber and carrots that are cut julienne style, fresh mango and tomatoes, and creamy avocado. It’s drizzled with a with a spicy ginger lime dressing that adds depth and a bit of heat to this fresh and crunchy salad.

This is a wholesome, colourful, Thai-inspired salad that’s perfect for the summer months. It’s a great one to serve at picnics or bbq’s since it can be prepped in advance. I like to serve it alongside my oven-baked lemon garlic tofu skewers, bbq jackfruit pulled pork burgers, or my 20-minute crispy pan-fried tofu for a filling meal.

Now, let me tell you exactly how to make this nourishing Thai salad – so that you can enjoy it pronto!

A bowl of vibrant mango salad with shredded carrots, cherry tomatoes, cucumber, fresh herbs, sesame seeds, and cashews. A fork lifts a portion above the bowl.
Hannah’s hot take

Why You’ll Love My Recipe

This colourful Thai salad gives 15 plant-points, which is half of the weekly goal of 30 plants a week! Made available from a variety of fresh veggies: cucumber, carrots, creamy avocado, and tomatoes. As well and nuts and seeds from toasted cashews and sesame. And finally fresh herbs: cilantro and mint. It’s safe to say that this salad is loaded with a variety plants; offering different textures and flavour for a crunchy, creamy, herby and refreshing salad.

What makes my Thai cucumber salad recipe different from others on the internet is the addition of sweet mango; which is a MUST in my opinion! It creates a perfect contrast with the other ingredients, enhancing creamy flavour and bringing out natural sweetness that nicely offsets the heat from the ginger and chili, and also calms the acidity of the lime vinaigrette without the addition of sugar. 

As always with my recipes, its a satiating salad with rich flavour and texture that’s far from boring! I hope you love it as much as I do.

Hannah xx

Overhead view of various fresh ingredients in bowls, including carrots, cucumber, tomatoes, avocado, mango, herbs, garlic, cashews, sauces, a chili pepper, and seeds, arranged neatly on a white surface.

Ingredient Notes:

As I mentioned, this recipe is plant-loaded! This means the ingredient list is a little longer than some of my other salads, but it’s well worth it for achieving a colourful and juicy Thai mango cucumber salad recipe

  • Cucumber: The ingredient that inspired this recipe! I wanted to make an unforgettable mango cucumber salad and here we have it. English cucumber work best for this recipe because of its smaller seeds. I’ve chopped the cucumber julienne style to create pretty ribbons and to allow the cucumber the intertwine nicely with the other veggies for a colourful and textured bite every time.
  • Carrot: Adds lovely colour and crunch to this recipe. I’ve also cut this julienne style for pretty ribbons that intertwine nicely with the cucumber.
  • Tomatoes: Adds a beautiful pop of red, and a bit of sweetness and acidity. My preference for this recipe is to use cherry tomatoes or grape tomatoes because they’re a sweeter variety.
  • Avocado: Adds lovely creaminess to this recipe! I typically use avocado in more mexican style salads, like my black bean and corn salad; but I really love it in this recipe with the asian-notes present; also making it a little unique from traditional Thai cucumber salads you’ll find online.
  • Mango: As mentioned above, adds a beautiful natural sweetness, which really helps balance the acidity from the tomatoes and the lime dressing, as well as mellows the heat from the ginger and chili.
  • Fresh Herbs: I personally love the addition of the mint and cilantro in this recipe; it makes it feel really fresh and summery. I recipe tested without and it was still delicious. But the herbs certainly elevates the salad to a stand-out recipe.
  • Ginger: Used in the dressing for this recipe; it’s a classic in asian-inspired dishes which adds depth and heat to the plant-forward salad.
  • Tamari: Used in the dressing; the tamari gives depth and umami flavour to the light and crisp veggies; making the salad more complex!
Two white bowls filled with a colorful salad of mango, cherry tomatoes, carrots, cucumber, herbs, and cashews. A small dish of chopped herbs and a yellow napkin are nearby on a light surface.

How to make this mango cucumber salad:

This mango cucumber salad is an easy recipe that’s easy to follow! The most cumbersome part of this recipe is the chopping and slicing, as it uses lots of colourful veggies. But apart from the chopping process – the whole recipe comes together effortlessly. Here’s what to do:

A white bowl with a whisk inside, containing oil, minced garlic, and red pepper flakes on a light surface.
Add tamari, sesame oil, garlic, ginger, chili flakes, and lime juice to a small bowl.
A white bowl with a light brown wooden-handled whisk mixing a dark, speckled sauce or marinade, sitting on a light textured surface.
Whisk together to combine. Set dressing aside.
A green-handled skillet contains scattered raw cashews and sesame seeds against a light gray background.
Add cashews and sesame seeds to a skillet on medium-low heat.
A green-handled skillet with cashews and sesame seeds being stirred by a spatula on a light surface.
Toast until golden and fragrant, 5-7 mins. Let cool, then chop.
A bowl with sliced mango, cherry tomatoes, shredded carrots, chopped herbs, and crushed nuts, set on a white background.
Add the sliced cucumber, carrot, mango, avocado, chili, cherry tomatoes, cilantro and mint to a bowl.
A bowl of julienned vegetables, including carrots, cucumbers, mango, and cherry tomatoes, tossed with herbs on a light background.
Toss to combine.
A bowl of mango salad with julienned carrots, cucumber, tomatoes, herbs, and a chunky brown dressing on top, set on a light background.
Pour in the ginger lime dressing.
A bowl of fresh salad with sliced mango, cucumber, cherry tomatoes, shredded carrots, and herbs, topped with sesame seeds on a light background.
Toss again.
A bowl of colorful vegetable noodle salad with cherry tomatoes, mango, cucumber, carrots, peanuts, and fresh herbs. A small dish of chopped herbs sits in the background.
Sprinkle with the toasted cashews and sesame seeds. Scoop into bowls and serve!

So there we have it, a simple, colourful, and delicious salad recipe for Thai-Inspired Mango Cucumber Salad that’s loaded with plants! I really wanted to create a stand-out mango cucumber salad and I think I’ve achieved it with this Thai-inspired salad! I think you’re going to love it too.

If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

A bowl of colorful salad with sliced mango, avocado, cherry tomatoes, spiralized carrots, cashews, and herbs, with a fork resting inside. A small bowl of chopped herbs is visible above the main bowl.
GFGRFR

20-Minute Mango Cucumber Salad with Avocado

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By Hannah Sunderani
An easy recipe for mango cucumber salad made with fresh and simple ingredients like avocado, tomatoes, chili, and mint. Served with a spicy ginger lime dressing. This salad is Thai-inspired and ready in 20 minutes. It's loaded with plant-points for a crisp and refreshing summer salad.
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A bowl of colorful salad with sliced mango, avocado, cherry tomatoes, spiralized carrots, cashews, and herbs, with a fork resting inside. A small bowl of chopped herbs is visible above the main bowl.
Prep Time 20 minutes
Total Time 20 minutes
Serves 2

Ingredients

  • 1 English cucumber , julienne
  • 1 large carrot , julienne
  • 1 mango , thinly sliced
  • 1 avocado , thinly sliced
  • 1 red chilli , finely sliced
  • 1 cup cherry tomatoes , halved
  • 1/3 cup cashews
  • 2 tsp sesame seeds
  • 2 tbsp cilantro , finely chopped
  • 1 tbsp mint , finely chopped

Sesame ginger lime dressing

  • 2 tbsp tamari (or soy sauce, or coconut aminos)
  • 1 tsp toasted sesame oil
  • 1 clove garlic , minced
  • 2 tsp fresh ginger , grated
  • 1/4 tsp chili flakes to taste
  • Juice of 1/2 lime

Instructions

  • In a small bowl, mix together the dressing ingredients: tamari, sesame oil, garlic, ginger, chili flakes, and lime juice.
  • In a small skillet on medium-low heat, add the cashews and sesame seeds. Toast until lightly golden and fragrant, stirring often to avoid burning, about 5-7 minutes. Set aside to cool then chop the cashews.
  • Add the cucumber, carrot, mango, avocado, chili, cherry tomatoes, cilantro and mint to a bowl and toss to combine.
  • Pour the dressing over the salad and carefully mix to combine. Sprinkle with the sesame seeds and chopped cashews.
  • Scoop into bowls and serve! Optional to top with more fresh herbs.
DID YOU

Tag @twospoons on Instagram
and hashtag it #twospoons

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