Mango Salad
A mix of fresh mangos, cucumber, eggplant, delicious seasonings, and tangy lemon vinaigrette which makes a savory and healthy side dish!
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Appetizer
Cuisine: Filipino
Servings: 6
Calories: 39kcal
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In a large pot, place 4 cups of water and bring to a boil.
Add the eggplant and allow it to cook for 5 minutes.
Using a strainer, remove the cooked eggplant and set aside to cool.
Combine mangos, cucumber, onions, and lemon juice in a large bowl.
Toss the cooled eggplant and season with salt and pepper.
Stir until fully combined and add a quarter-teaspoon of sesame oil and seeds.
Serve immediately.
Serving: 1g | Calories: 39kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 163mg | Fiber: 2g | Sugar: 7g | Vitamin A: 482IU | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg