Cucumber and mango salad

With little time on hand, I made this lovely salad that turned out to be delicious. I served it with a light French omelette (only eggs and a little bit of milk) and Bastami rice.

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1- Wash and cut in cubes cucumbers and mangos – preferably the “Manila” type as it is know in Mexico, sweet and with no fibre.
2- Sprinkle with fresh lime juice, olive oil, raisins, herbs of choice and a little bit of coarse salt. For herbs, I used homegrown basil.

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