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photo of a lettuce and mango salad in a large platter on a blue kitchen linen and on a white background.
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Summer Mango Salad

A fresh summery mango salad with fresh greens, bell peppers, mangoes, cucumber and a light lemony dressing with a little kick!
Course Salad
Cuisine Middle Eastern
Diet Halal, Vegetarian
Prep Time 10 minutes
Cook Time 0 minutes
Servings 4 people
Calories 156kcal
Author Farah Abumaizar

Ingredients

  • 3 tablespoons lemon or lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • Pinch of ginger powder
  • Pinch of red chili flakes
  • Pinch of black pepper
  • 1 pack mixed lettuce greens, cut into bite size pieces
  • 1 cucumber, sliced into half moons
  • 1 red bell pepper, diced
  • 1 small red onion, thinly sliced into half moons
  • 1/2 cup fresh cilantro (coriander), chopped
  • 1 ripe medium to large mango

Instructions

  • Whisk together the lemon (or lime) juice, olive oil, honey, salt, ginger powder, red chili flakes and black pepper in a small bowl. Set aside.
  • Arrange the mixed greens on a large serving platter. Top with cucumber, bell pepper, red onion, coriander, and the mango strips.
  • Drizzle the dressing over the salad and gently toss to combine. Serve immediately.

Video

Notes

Ingredients:
  • Mango — use one that's ripe but still firm enough to slice into clean strips; too soft and it'll turn mushy when tossed.
  • Honey- substitute with maple syrup if you want a vegan salad
  • Lime/lemon — either works for the dressing; lime is a touch brighter, lemon a touch softer. I like the tropical vibe that lime gives.
  • Cheese/nuts- this is a very simple salad, but if you'd like to jazz it up with some cheese like grilled halloumi, or feta cheese, go for it! Similarly, pistachios or toasted walnuts can be added for some heft.
Recipe tips:
  • Whisk the dressing first so the flavors have a few minutes to meld while you prep the vegetables.
  • Slice the mango into thin strips, not chunks, so it distributes through the salad instead of sitting in clumps.
  • Dress and toss right before serving
Storing leftovers:
You can store undressed salad for 3-4 days in the fridge, and the prepared dressing in a jar for 5-7 days. Dress leftovers right before serving.

Nutrition

Calories: 156kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 310mg | Potassium: 495mg | Fiber: 4g | Sugar: 18g | Vitamin A: 2357IU | Vitamin C: 66mg | Calcium: 51mg | Iron: 1mg