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Tropical Cucumber Avocado Salad


“What I love about this dish is that every bite is filled with many different flavors and textures,” says Joyce E. Perrin aka The Renegade Chef of NewAgeSoulFood, who says the dressing is optional. “The avocado mixed with the mango, sweet red onions, and the spiciness of the arugula is heavenly in itself.”

Recipe by: Joyce E. Perrin aka The Renegade Chef of NewAgeSoulFood


  • 2 Tablespoons freshly squeezed lime juice

  • 1 Teaspoon rice wine vinegar

  • 2 Tablespoons freshly squeezed orange juice

  • 1 Tablespoon tamari

  • ½ Teaspoon crushed red chili peppers

  • ½ Teaspoon granulated onion powder
  • ½ Teaspoon granulated garlic powder
  • ⅓ cup extra virgin olive oil

  • 2 medium cucumbers, sliced

  • 2 large avocado, sliced

  • 1 large mango, peeled and diced

  • ½ medium red onion, thinly sliced

  • 3 Cups arugula


Whisk together the lime juice, vinegar, orange juice, tamari, crushed red
 peppers, onion, and garlic together in a small bowl. Slowly drizzle in the olive oil as you continue
 to whisk. Add the cucumbers, avocados, mango, and red onions and gently toss to coat. Serve over a bed of arugula.