Description
This refreshing Mango Salad is a vibrant blend of juicy ripe mango, crunchy cucumber, creamy avocado, sweet red bell pepper, and sharp red onion, enhanced with fresh cilantro, mint, and a hint of jalapeño. Tossed in a zesty lime dressing with ginger and chili flakes, and finished with a crunchy topping of roasted nuts, this salad offers a perfect balance of sweet, tangy, and spicy flavors. Ideal as a light lunch or bright summer side dish, it’s easy to prepare and bursting with tropical freshness.
Ingredients
For the Salad
- 2 ripe mangoes, peeled and diced
- 1 large cucumber, diced
- 1 avocado, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- 1 small jalapeño, finely sliced (optional)
- 2 tablespoons roasted peanuts or cashews
For the Dressing
- 3 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon rice vinegar
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon salt
- 1/4 teaspoon chili flakes (optional)
Instructions
- Prepare the dressing: Whisk together fresh lime juice, olive oil, honey or maple syrup, rice vinegar, grated fresh ginger, salt, and chili flakes in a small bowl until well combined, creating a zesty, balanced dressing.
- Combine the salad ingredients: In a large mixing bowl, add the diced mangoes, cucumber, avocado, red bell pepper, thinly sliced red onion, chopped cilantro, chopped mint, and sliced jalapeño if using. Gently toss to mix the ingredients evenly.
- Dress the salad: Pour the prepared lime dressing over the salad mixture. Toss gently with care to preserve the shape and texture of the avocado and mango, ensuring all ingredients are lightly coated with the dressing.
- Add crunch: Sprinkle roasted peanuts or cashews over the top of the salad to introduce a pleasant crunchy texture that complements the fresh ingredients.
- Serve: Serve the salad immediately to enjoy the freshest flavors and textures, or chill it in the refrigerator for 15 to 20 minutes before serving for a cool, refreshing taste.
Notes
- Choose mangoes that are ripe but still slightly firm to maintain shape and texture in the salad.
- Use maple syrup instead of honey to keep the salad vegan.
- To transform this salad into a full meal, add grilled shrimp, chicken, or tofu as protein.
- For extra crunch and variety, incorporate shredded cabbage or carrots into the salad mix.
- This salad is best enjoyed the same day since the avocado tends to soften and brown over time.
- If preparing ahead, keep the avocado and dressing separate and add them just before serving to maintain freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Lunch
- Method: No-Cook
- Cuisine: Thai-Inspired, Asian
