Description
A fresh and vibrant salad featuring ripe mangoes, crunchy vegetables, and a zesty dressing, perfect for summer gatherings.
Ingredients
Scale
- 2 ripe mangoes, peeled and diced
- 1 red bell pepper, diced (or yellow/orange bell pepper)
- 1 cucumber, diced
- 1/2 red onion, finely diced (or scallions)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1–2 Thai bird chilies, minced (or jalapeños)
- Juice of 2 limes
- 1 tbsp fish sauce or soy sauce
- 1/4 cup peanuts, crushed (optional)
Instructions
- Peel and slice the mangoes into bite-sized chunks. Dice the red bell pepper, cucumber, and red onion finely.
- In a small bowl, whisk together fresh lime juice, fish sauce or soy sauce, and minced chili.
- In a large mixing bowl, combine the mango, bell pepper, cucumber, red onion, and chopped herbs. Pour the dressing over the salad and gently toss.
- Let the salad sit for about 15 minutes before serving. Top with crushed peanuts if desired.
- Enjoy as a side dish or a light lunch!
Notes
Allow the salad to rest to meld the flavors together. Adjust the chili level to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 21g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: salad, mango, Thai, summer, fresh, vegan