Combine cucumber, avocado and mango with a salty-sweet dressing for a taste of the tropics.

Makes 4 servings, about 1 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

3-5 teaspoons fish sauce (see Shopping Tip)
1 teaspoon freshly grated lime zest, plus more for garnish
2 tablespoons lime juice
1 tablespoon canola oil
2 teaspoons light brown sugar
1 teaspoon rice vinegar
1/4 teaspoon crushed red pepper
1 medium English cucumber, cut into 3/4-inch dice
1 avocado, cut into 3/4-inch dice
1 mango, cut into 3/4-inch dice (see Kitchen Tip)
1/4 cup chopped fresh cilantro

Whisk fish sauce to taste, lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined. Add cucumber, avocado, mango and cilantro; gently toss to coat. Serve garnished with lime zest, if desired.

NUTRITION INFORMATION: Per serving: 169 calories; 11 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 19 g carbohydrate; 3 g protein; 5 g fiber; 178 mg sodium; 342 mg potassium.

Nutrition bonus: Vitamin C (45% daily value), Vitamin A (15% dv).

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fruit, 2 fat

TIP: Shopping Tip: Fish sauce is a pungent Southeast Asian condiment; find it in large supermarkets and Asian markets.

Kitchen Tip: To peel and cut a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 hour.

This was excellent. Easy to prepare and yummy. I was a little concerned with using the fish sauce but it really added to the flavor.

Anonymous, New Durham, NH

Really loved the combination of salty, sweet and spicy flavors. Served it with "asian-inspired" marinated shrimp one night and black beans cakes the next. Works well with either.

Sara , Colchester, VT

Don't use very ripe ingredients and don't let this sit too long! I made this salad and let it sit for 24 hours before eating - it had gotten mushy and there was quite a bit of liquid pooled in the bottom of the bowl, which made it much less appetizing than I believe it would have been otherwise.

, Denver, CO

This is a wonderful salad! I added a very thin slice of red onion as garnish and then served it with a chilled vinho verde wine. The vinho verde has just enough acid to cut through the onions and is light enough to perfectly compliment the tropical flavors. Enjoy!

, TX

My husband made this last night and it was so tasty, a keeper for sure.

Mary