Cucumber-Mango Salad

Prep Time: 20 Minutes
Start to Finish: 20 Minutes
4 Servings (1/2 Cup Each)

1 small cucumber
1 medium mango
¼ teaspoon grated lime peel
1 tablespoon lime juice
1 teaspoon honey
¼ teaspoon ground cumin
Dash salt
4 leaves Bibb lettuce

Cut cucumber lengthwise in half; scoop out seeds.  Chop cucumber (about 1 cup).

Score skin of mango lengthwise into fourths with knife; peel skin.  Cut peeled mango length-wise close to both sides of seed.  Chop mango into ½-inch cubes.

In small bowl, mix lime peel, lime juice, honey, cumin and salt.  Stir in cucumber and mango.  Place lettuce leaves on serving plates.  Spoon mango mixture into lettuce leaves.

HIGH ALTITUDE (3500-6500 FT): No change.

NUTRITION:
1 SERVING: Calories 50 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 40mg; Total Carbohydrate 12g (Dietary Fiber 1g); Protein 0g
% DAILY VALUE: Vitamin A 15%; Vitamin C 30%; Calcium 0%; Iron 2% EXCHANGES: ½ Fruit, ½ Other Carbohydrate CARBOHYDRATE CHOICES: 1