Chopped Mango Salad
Bright, fresh and delicious, this Chopped Mango Salad recipe is loaded with flavor. The crunchy cucumber, sweet mango, slightly spicy jalapeno and creamy avocado pair perfectly together. Topped with chopped cilantro and crunchy chopped cashews, then tossed with a light and zesty lemon vinaigrette dressing, this recipe is incredible.
It reminds me of a chopped salad I use to enjoy when working at an asian fusion restaurant in Pittsburgh. Their version was also made from a few simple ingredients, but tasted amazing.
Light yet satisfying this chopped mango salad recipe is a weeknight win. Plus, the entire recipe comes together in under 30 minutes. Let me know if you give this salad recipe a try. If you love this recipe, try my Peach and Tomato Salad.
Why You’ll Love This Recipe
- Bright and fresh. This flavor combination is bright, fresh and delicious. It’s honestly one of my favorite combinations of all time.
- Easy to make. With just a little chopping, you’ll end up with a simple yet gourmet salad recipe that is guaranteed to be a crown pleaser.
- Loaded with flavor. The fresh fruit, herbs, crunchy lettuce and cashews come together to form a total flavor bomb!
Recipe Ingredients
- Salad – You’ll need 1/2 of a small head or 1/3 of a large head of iceberg lettuce. Chop it into bite sized pieces. You’ll also need cored and diced English cucumber, diced mango, diced avocado, finely diced jalapeno, chopped cilantro and chopped salted cashews. Make sure you dice everything about the same size. That way, you’ll get a little taste of everything when you enjoy the salad.
- Dressing – Combine extra virgin olive oil, fresh squeezed lemon juice, honey, kosher salt and cracked black pepper. Mix well. You’ll only need about half of the dressing for this salad. Store the second half in an airtight container in the refrigerator.
Variations
- Add protein. For a heartier meal, try adding grilled salmon, shrimp or chicken for an extra protein.
- Brighten it up. Fresh herbs are always a great way to enhance any recipe. For this salad, I added some freshly chopped cilantro. If you are not a fan of cilantro, I’d suggest trying freshly chopped basil, parsley or even mint would taste amazing. If you prefer, you can do a combination of fresh herbs too.
- Swap the fruit. If you do not have a mango on hand, you can try fresh yellow peaches instead. Juicy yellow peaches would taste great with this salad combination.
- Swap the nuts. Try chopped peanuts instead of cashews is desired.
How to Make
- In a small mixing bowl, combine the extra virgin olive oil, fresh squeezed lemon juice, honey, kosher salt and cracked black pepper. Mix well and set aside. You’ll only need about half of the dressing for this salad. Extra dressing can be stored covered in the refrigerator.
- In a large mixing bowl, combine the chopped iceberg lettuce, cored and diced English cucumber, diced mango, diced avocado, diced small jalapeno, chopped cilantro and chopped cashews. Drizzle with about half of the dressing and toss everything together. Serve chilled and enjoy.
Storage
- Leftover salad can be stored in an airtight container in the refrigerator. When serving, it’s best to add the dressing right before you serve it. This way the salad doesn’t wilt or get soggy after sitting in the dressing.
- Extra salad dressing can be stored separately, in a small airtight container. It will stay fresh for up to 5 days in the refrigerator.
Frequently Asked Questions
Yes, you can use chopped romaine instead.
Yes! However, I would only add the diced avocado and dressing once you are ready to serve it. The avocado will brown overtime and if left too long the dressing can make the lettuce soggy overtime. So only add those items once you’re ready to serve the salad.
Try my Quick Shrimp Ceviche or my Ahi Tuna Poke. These Ahi Tuna Tostadas would taste great too.
Other Salad Recipes to Consider Trying
Chopped Mango Salad
Equipment
- 1 serving bowl
- 1 small mixing bowl for the dressing
Ingredients
Lemon Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice , fresh squeezed
- 1 tablespoon honey
- ¼ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
Chopped Mango Salad
- ½ head iceberg lettuce , wash, dry and chop
- 1 mango, peel, remove seed, and dice
- 1 avocado, peel, remove pit, and dice
- 1 cup English cucumber , core and dice
- ¼ cup jalapeno , diced small
- ¼ cup cilantro, chopped small
- ¼ cup cashews, salted, roughly chopped
Instructions
- In a small mixing bowl, combine the olive oil, fresh squeezed lemon juice, honey, salt and pepper. Mix well and set aside. You'll only need about half of the dressing for this salad. Extra dressing can be stored covered in the refrigerator.
- In a large mixing bowl, combine the chopped iceberg lettuce, cored and diced English cucumber, diced mango, diced avocado, diced small jalapeno, chopped cilantro and chopped cashews. Drizzle with about half of the dressing and toss everything together. Serve chilled and enjoy.
One Comment on “Chopped Mango Salad”
I bought some sliced mango with the intent of making another recipe but I came across this one and I’m so glad! This was so light yet so flavorful and filling. Honestly, the perfect summer salad. We will be making this again very soon.