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Nothing says summer quite like the sweet tang of fresh mango. This vibrant salad combines juicy mango with crisp greens, bright herbs, and a zesty dressing for a quick, refreshing dish you’ll want to make on repeat all season long.
Ingredients
- 1 large ripe mango, peeled and diced
- 2 cups mixed greens (arugula, baby spinach, or your favorite blend)
- 1 cup sliced cucumber
- ¼ red onion, sliced thin
- ½ cup diced red bell pepper
- ¼ cup chopped fresh cilantro (or parsley)
- Juice of 1 lime
- 2 tablespoons extra-virgin olive oil
- Pinch of chili flakes (optional)
- Salt and black pepper, to taste
Instructions
Begin by placing the sliced red onion in a small bowl of cold water. This simple step helps reduce the onion’s sharpness and keeps it sweet and mellow. Meanwhile, whisk together the lime juice and olive oil in a separate bowl until well combined, then season with salt, pepper, and a pinch of chili flakes if you like a hint of heat.
Drain the onions and pat them dry. In a large serving bowl, toss together the mixed greens, cucumber, red bell pepper, and onions. Gently fold in the diced mango and cilantro. Pour the dressing over the salad and give everything one more careful toss to ensure that all the flavors come together.
This vibrant salad is a beautiful mingle of colors, sweetness, and crunch, perfect for backyard barbecues, light lunches, or a wholesome side dish at dinner. If you want extra protein, add grilled chicken, tofu, or shrimp.
For a creamy twist, try mixing in diced avocado. Because it’s packed with vitamins and fiber, this mango salad is as nutritious as it is delicious. Feel free to play with the herbs, add a different nut or seed for extra texture, or toss in some cooked grains for a heartier version—there’s no wrong way to enjoy the fresh flavors of summer.
