Description
A fresh and vibrant mango salad featuring ripe mangoes, crunchy bell pepper, cucumber, and fresh basil, dressed with a zesty and slightly sweet homemade dressing with ginger and chili flakes. Perfect as a light appetizer or side dish.
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 Ingredients: In a large serving bowl, combine the diced mangoes, diced bell pepper, diced cucumber, thinly sliced red onion, and sliced fresh basil. Mix gently to distribute all ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the lemon juice, honey (or maple syrup for vegan option), avocado oil or olive oil, grated or minced fresh ginger root, red chili flakes, and salt until smooth and well combined.
- Combine Salad and Dressing: Pour the prepared dressing over the mixed salad ingredients. Toss gently but thoroughly to ensure all pieces are evenly coated with the dressing.
- Serve: Transfer the salad to serving dishes or plates. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
- To save time and reduce dishes, you can combine all the ingredients including the dressing directly into one bowl and mix until thoroughly combined.
- If you prefer a milder flavor, reduce or omit the red chili flakes.
- For a vegan version, replace honey with maple syrup or a suitable vegan sweetener.
- Use ripe but firm mangoes for the best texture and flavor balance.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
