Mango Salad – a healthy, heart warming and vibrant mango salad with refreshing cucumbers, crunchy red onions and bell peppers. The thinly sliced mangoes, cucumbers, red onions and bell peppers are tossed and infused with a lime vinaigrette dressing.
I have chosen a partially ripened mango (red and green variety) for this salad. A partially ripened mango will add some tanginess, crunch and texture to the salad.
For the salad:
|Mango (Partially ripened)||1 medium size|
|Cucumber (thinly sliced)||1/4 th cup|
|Red onion (thinly sliced)||1/4 th cup|
|Red bell pepper (thinly sliced)||1/4 th cup|
|Cilantro / Coriander leaves||few|
For the salad dressing:
|Olive oil||2 to 3 tablespoon|
|White vinegar||2 teaspoon|
|Lime juice||3 to 4 teaspoon|
|Black pepper (crushed)||1/4 th teaspoon|
|Crushed chilli (optional)||1/4 th teaspoon|
- Peel the skin of the mango and thinly slice the mango lengthwise. Slice the cucumber, red onion and red bell pepper lengthwise and place it a salad bowl. Finely chop the coriander leaves and add it to the bowl. Add salt and mix well.
- For salad dressing – Take a jar that has tightly fitted lid. Add all the ingredients listed under ‘for salad dressing’ – olive oil, vinegar, lime juice, black pepper and crushed chilli. Close the jar with the lid tightly and shake it well.
- Add the salad dressing to the bowl just before serving.
- Instead of partially ripened mango, you can substitute with raw mangoes if you wish.
Check out my other salad variety: