4 Serves
20 Mins
Thoroughly wash the fresh mango, pomelo, and cucumber under cold running water.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
9 µg / 400 µgCalcium
11 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
14 mg / 1,250 mgPotassium
87 mg / 4,700 mgSodium
293 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Peel the mango and pomelo, then chop the mango, pomelo, and cucumber into uniform, bite-sized pieces using a chef's knife on a cutting board.
In a small mixing bowl, whisk together the olive oil, rice vinegar, salt, and black pepper to create the dressing.
Combine the prepared mango, pomelo, and cucumber in a large serving bowl, drizzle with the dressing, and toss gently to coat.
59
g7
g30
g
