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.
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.
** 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.