Mango Salad
HB-16258 · Hand-built original · Korean
Chunks of ripe mango and avocado with cherry tomatoes and red onion under a citrus-honey dressing, finished with baby greens.
KoreanSaladVegetarianGluten-freeDairy-freeEgg-free
Main ingredient: mango
Pairs well with: grilled chicken, shrimp, toast, sparkling water
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 mangoes
- 2 avocados
- 1 handful cherry tomatoes
- 1/2 red onion
- 1 handful baby greens
- Dressing: 2 tablespoons olive oil
- Dressing: 1 tablespoon lemon juice
- Dressing: 1 tablespoon lime juice
- Dressing: 1 to 2 tablespoons honey
- Dressing: 3 pinches salt
- Dressing: 2 pinches black pepper
- Dressing: crushed red pepper, a little
Method
- Peel the mangoes and avocados, remove the pits and seeds, and cut the flesh into bite-size chunks.
- Dice the red onion small, soak it briefly in cold water to take off the raw bite, then drain it well.
- Halve the cherry tomatoes and add them to the mango and avocado in a wide bowl.
- Whisk the olive oil, lemon juice, lime juice, honey, salt, black pepper and crushed red pepper into a dressing.
- Pour the dressing over the fruit and vegetables and toss gently so the avocado stays in pieces.
- Scatter the baby greens over the top and serve at once.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).