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 work together so perfectly. Topped with chopped cilantro and crunchy chopped cashews, then tossed with a light 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.
Ingredients Needed for Chopped Mango Salad
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 cucumber, diced mango, diced avocado, finely diced jalapeno, chopped cilantro and chopped salted cashews. Make sure you dice everything about the same size. this way you get a little taste of everything when you enjoy the salad.
Dressing – Combine olive oil, fresh squeezed lemon juice, honey, salt and black pepper. Mix well. You’ll only need about half of the dressing for tis salad. Store the second half in an airtight container in the refrigerator.
About this Chopped Mango Salad Recipe
For this chopped mango salad recipe, I made a simple lemon vinaigrette dressing. The tangy lemon tastes so good with the other ingredients. I only added about half of the dressing to this recipe. Extra dressing can be stored in the refrigerator and used later in the week. Try adding grilled salmon, shrimp or chicken for an extra protein.
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.
Additionally, if you do not have a mango on hand, you can try fresh peaches instead. Juicy peaches would taste great with this salad combination. So, feel free to get creative. Lastly, I added some roughly chopped cashews to my salad. However, chopped peanuts would taste delicious too.
Best served immediately after adding the dressing.
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. Leftover salad dressing can be stored separately, in a small airtight container. It will stay fresh for up to 5 days in the refrigerator.
Chopped Mango Salad
Ingredients
Lemon Vinaigrette
- ¼ cup olive oil
- 2 tablespoons lemon juice , fresh squeezed
- 1 tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon 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
Equipment
- 1 serving bowl
- 1 small mixing bowl for the dressing
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.