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Cucumber Mango Salsa

Serves 4

Prep time: 30 minutes; Ready to eat: 2.5 hours

Take advantage of the abundant fresh produce in markets now with this simple summer salsa recipe that can be used as a relish for grilled meat or fish, or eaten as a snack with organic corn chips. This one is not just tasty â?? itâ??s heart healthy, too, with zero cholesterol.


  • 3 medium mangos, peeled, seeded, diced
  • 1 cucumber, peeled, seeded, diced
  • 3/4 cup diced red pepper
  • 1 large sweet onion, finely chopped
  • Âľ cup radishes, diced
  • ½ cup cilantro, finely chopped
  • 1 clove garlic, finely diced
  • 1 â?? 2 tablespoons lime juice, or to taste
  • Sprinkle of sea salt and freshly ground pepper


  1. In a medium bowl, mix together mango, cucumber, red pepper, onion, radishes, cilantro, and garlic. Season with lime juice, salt, and pepper to taste.
  2. Cover the bowl and put it in the refrigerator for at least two hours to give the flavors time to blend.

Dr. Connealy graduated from the University of Texas School of Public Health and the Chicago Medical School. She then completed her post-graduate training at the Harbor/UCLA Medical Center in Los Angeles, California. A genuine health leader, Dr. Connealy has been published in the Journal of the American Nutraceutical Association, as well as in numerous health columns and magazines. Sheâ??s also a frequent guest speaker for media and professional organizations all over the country. Today, Dr. Connealy is the Medical Director of the Center for New Medicine in Orange County, California and the author of the Newport Natural Health Letter. Dr. Connealyâ??s e-newsletter and website feature the same outlook she provides to the patients in her clinic â?? a combination of honest information, unique solutions, simple marching orders, and tough love. Youâ??ll find that the advice Dr. Connealy has to share is thorough, effective, and supported by medical science â?? yet itâ??s easy to understand and act upon.