How to make the simplest Cucumber Mango Salsa (plus my favorite crackers and dips!)

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This salsa is truly a mix of a salsa and a pico de gallo. It’s made entirely of veggies, herbs and fruit and the dressing is super super light, and also perfect to use to marinate seafood if that’s your thing :)

These ingredients are simple, you probably have them on hand already and this makes a super flavorful side, dip, or veggie component to healthy fish tacos! I ended up eating mine with a spoon first, but then layered it into romaine lettuce leaves (or use Bibb lettuce for wraps) and then my favorite gluten free, vegan crackers, JILZ crackers!

This is one thing I’m making for our Christmas get together with my sisters and parents this weekend, we usually have a ‘soup’ night and then a brunch. So this goes with soup night and light appetizers. Try it for your next get together or make a big batch to keep on hand for your lunches, wraps or tacos!

See the full recipe below or watch the video here!



  • 1 english cucumber

  • 1 orange bell pepper

  • 1 scallion

  • Large handful fresh cilantro

  • 1/2 pint Grape tomatoes

  • 1/2 - 1 cup frozen mango chunks, sliced


  • 3 tsp Primal Kitchen avocado oil

  • 1 TBSP rice vinegar

  • 1-2 tsp organic garlic powder

  • 5 drops lemon essential oil

  • Pink himalayan sea salt

What are you guys making for Christmas or the holidays? Let me know below and please tag me if you make this recipe!

Jodi :)


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