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Mango Salad with Ginger Lime Dressing
nibbleboard.com/recipes/mango-salad
Ingredients
Ingredients
- 1 red bell pepper
- 1 English cucumber
- ½ red onion
- ½ cup fresh basil leaves
Dressing
- 3 tablespoons fresh lemon juice
- 2 tablespoons honey (or maple syrup for vegan)
- 1 tablespoon avocado oil
- 1 tablespoon fresh ginger
- ¼ teaspoon red chili flakes
- ¼ teaspoon salt
Instructions
- Peel and dice the mangoes into 3/4-inch cubes. Dice the bell pepper and cucumber to a similar size. Thinly slice the red onion and cut the basil into ribbons.
- Add the mango, bell pepper, cucumber, red onion, and basil to a large serving bowl. Toss gently to combine.
- Whisk together the lemon juice, honey, avocado oil, grated ginger, red chili flakes, and salt in a small bowl until smooth.
- Pour the dressing over the salad and toss gently to coat every piece evenly.
- Taste and adjust — add more lemon juice for tang, honey for sweetness, or chili flakes for heat. Serve immediately.
Nutrition per Serving
100Calories
2gProtein
15gCarbs
4gFat
Chef Tips
- Choose mangoes that give slightly when pressed — they should be fragrant and just ripe, not mushy. Firm mangoes won't have enough sweetness to balance the dressing.
- Soak the sliced red onion in ice water for 5 minutes before adding to mellow its bite — this makes a big difference if you're sensitive to raw onion.
- Swap basil for fresh cilantro or mint for a Thai-inspired twist, or use a mix of all three herbs for maximum freshness.
- Add roasted cashews or peanuts for crunch — toss them in just before serving so they stay crispy.
- This salad is best eaten within 2 hours of dressing. If making ahead, keep the dressing separate and toss just before serving.
Storage
Dressed salad keeps in the fridge for up to 1 day, though the mango will soften. Undressed components last 2-3 days refrigerated.