Description
A refreshing and vibrant mango salad featuring ripe mangoes, crisp bell pepper, cooling cucumber, and aromatic basil, all tossed in a zesty homemade lemon-ginger dressing. Perfect as a light appetizer or side dish to brighten any meal.
Ingredients
Scale
Mango Salad
- 2 ripe mangoes peeled and diced
- 1 bell pepper diced
- 1 cucumber diced
- ½ red onion thinly sliced
- ½ cup fresh basil sliced
Homemade Dressing
- 3 tablespoons lemon juice
- 2 tablespoons honey (if vegan, use vegan honey or maple syrup)
- 1 tablespoon avocado oil or olive oil
- 1 tablespoon fresh ginger root grated or minced
- ¼ teaspoon red chili flakes
- ¼ teaspoon salt
Instructions
- Prepare the Salad Base: In a large serving bowl, combine the diced mango, diced bell pepper, diced cucumber, thinly sliced red onion, and sliced fresh basil. Mix well to distribute the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the lemon juice, honey or maple syrup, avocado or olive oil, grated fresh ginger, red chili flakes, and salt until the dressing is smooth and well combined.
- Toss Salad with Dressing: Pour the prepared dressing over the mango salad mixture. Toss gently but thoroughly to coat all ingredients evenly with the dressing.
- Serve: Serve the salad immediately as a fresh appetizer or side dish. Enjoy the vibrant, sweet, and tangy flavors.
Notes
- To save time and reduce dishes, you can combine all salad and dressing ingredients in one bowl and mix until fully combined.
- For a vegan version, substitute honey with maple syrup or vegan honey alternatives.
- Adjust the amount of red chili flakes to suit your spice preference.
- Use fresh, ripe mangoes for the best sweetness and texture.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
