Chopped Mango Salad
Bright, fresh and delicious, this chopped mango salad recipe is loaded with flavor.
Servings: 4 servings
Calories: 308kcal
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
- kosher salt to taste
- cracked black pepper to taste
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.
Video
Notes
Best enjoyed immediately. Leftover dressing can be stored in an airtight container in the refrigerator for 4-5 days.
Nutrition
Serving: 1serving | Calories: 308kcal | Carbohydrates: 23g | Protein: 4g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 159mg | Potassium: 549mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1128IU | Vitamin C: 36mg | Calcium: 34mg | Iron: 1mg