Mango Salad

A vibrant, nutritious salad combining sweet mangoes, crunchy bell peppers, and refreshing cucumbers in a zesty dressing. Perfect for hot summer days and gatherings.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Healthy, Summer

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

2 pieces ripe mangoes Choose ones that feel slightly soft when gently pressed.
1 piece bell pepper Use red, yellow, or orange for added sweetness.
1 piece cucumber English cucumbers are perfect for their thin skin and minimal seeds.
½ cup fresh basil Sub with mint for a different herbal note.
½ piece red onion Soak in cold water for 10 minutes to mellow the flavor.

Dressing Ingredients

3 tbsp lemon juice Lime juice can be used for a different twist.
2 tbsp honey Maple syrup can be used for a vegan option.
1 tbsp avocado oil Any light oil will suffice.
1 tbsp fresh ginger root, grated Fresh is better than ground ginger.
¼ tsp red chili flakes Adjust to your spice tolerance.
¼ tsp salt Sea salt is a great choice.

Method

Preparation

In a large serving bowl, combine the mango, bell pepper, cucumber, onion, and basil.
In a small bowl, whisk together the lemon juice, honey or maple syrup, oil, ginger, red chili flakes, and salt.
Pour the dressing over the mango mixture.
Toss gently until everything is well coated.
Serve fresh and enjoy the burst of flavors!

Notes

For enhanced flavor, allow the salad to marinate for 15 minutes before serving. Store leftovers in an airtight container in the fridge for up to two days. It's not ideal to freeze this salad due to texture changes in fresh veggies and fruits.