Mango Salad with Sesame-Citrus Dressing

by on in Salads and Buddha Bowls, Sides
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Fresh, colorful and incredibly delicious Mango Salad with a lovely Sesame-Citrus Dressing.

This salad is vibrant, fun and oh-so-tasty. All the beautiful colors mean this healthy salad is loaded with nutrients, vitamins and antioxidants. It also means it’s packed with flavor and the perfect side dish for your next dinner party because everyone loves a pretty meal. Mango, red pepper and cucumber are such a delightful and refreshing combo. Even better when you finish it off with a little fresh mint, a few roasted cashews or peanuts and a drizzle of that yummy dressing.

This salad recipe is also super easy and quick, it can be ready in 15 minutes. It’s the perfect summer salad recipe, though I make it all year long. It’s sweet, tart, savory, juicy, crunchy and absolutely delicious. The textures, the flavors, the lovely sesame-citrus vinaigrette; trust me, your taste buds are in for a treat!

Like mango salads? Then you should also try my Rainbow Kale Edamame Salad, it features mango, quinoa and a delicious peanut butter dressing.

If you make this healthy plant-based salad recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

 

Mango Salad

Fresh, nourishing and incredibly flavorful Mango Salad. This side salad is vegan, fiber-rich and loaded with colorful veggies. Best of all, it tastes amazing. This summer recipe is the perfect side dish for your next dinner party.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Asian-Inspired, Fusion, Mediterranean
Servings 3 - 4

Ingredients
  

SALAD:

  • 1 big mango, peeled
  • 1 small red pepper, de-stemmed and seeded
  • 1 small cucumber, seeded*
  • ½ cup fresh mint, chopped
  • ⅓ cup thinly sliced red onion**
  • ⅓ cup roasted cashews or peanuts, roughly chopped***
  • 1 tsp black sesame seeds
  • Sea salt and pepper to taste

SESAME-CITRUS DRESSING:

  • 2 Tbsp toasted sesame oil
  • 2 Tbsp lime juice
  • 1 Tbsp orange juice
  • 1 tsp soy sauce
  • 1 tsp finely grated ginger
  • 1 tsp coconut nectar or maple syrup

Instructions
 

  • Start by slicing the mango and vegetables. I like to slice the mango, cucumber and red pepper into thin strips, but you could also dice them (you want small cubes, not big chunks).
  • Place all the dressing ingredients in a small bowl and whisk until combined.
  • Add all salad ingredients to a big bowl. Drizzle with the sesame ginger dressing and toss to combine.
  • Season with salt and pepper. Serve and enjoy this vibrant salad!

Notes

* The easiest way to seed a cucumber is to cut it in half lengthwise and then use a small spoon to scoop out the seeds.
** I don’t like the strong taste of raw onions, so I place the chopped onions in a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.
*** To toast the cashews or peanuts, place them on a baking sheet (no oil) and roast in the oven for 10 minutes, until golden and fragrant. Remove and let cool.
**** This recipe is inspired by the gorgeous Mango Salad from the Love & Lemons blog.
Keyword easy recipe, mango, side dish, summer recipes, vegan salad