Mango and cucumber ribbon salad with yogurt dressing

Mango and cucumber ribbon salad with yogurt dressing

Hubert Cormier
Hubert Cormier, Nutritionniste

The arrival of summer isn’t just about freshness and simplicity. It’s also a time for barbecues with friends, so people don’t want to be spending all their time indoors in the kitchen. This tasty salad is easy to make and can easily accompany any meal. There’s no need to stress over finding complicated salad recipes to impress your guests. Enjoy your day instead.

4 servings
10 minutes


  • 6 mini cucumbers, cut into ribbons
  • 1 fennel bulb
  • 1 mango, sliced into thin strips
  • 250 g (0.55 lb.) pressed cottage cheese, in chunks
  • 20 g (0.04 lb.) microgreens
  • 30 mL (2 tbsp.) flaked almonds
  • 1 red onion, cut into pieces
  • 1 jalapeno, cut into small pieces
  • 60 mL (¼ cup) Oikos plain Greek yogurt (4% m.f.)
  • 60 mL (¼ cup) unsweetened almond beverage
  • 5 mL (1 tsp.) maple syrup

Nutritional value, per serving :

Calories 428
Fat 29.6 g
Saturated fat 4.4 g
Cholesterol 5 mg
Sodium 284 mg
Carbohydrates 33 g
Fibre 5 g
Protein 11.5 g

Preparation steps

  • Cut cucumber into ribbons.

  • Prepare fennel bulb and cut mango using a mandolin.

  • Place cucumber ribbons, fennel and mangos on a plate.

  • Place pressed cottage cheese and microgreens on top.

  • Top with flaked almonds.

  • Pour dressing over salad.