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Mango Salad
Easy Vegan Mango Salad recipe for a plate of fresh, colourful goodness with touches of sweet, sour, salty, nutty and herby.
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Course:
Side Dish, Starter
Cuisine:
International
Keyword:
healthy, salad, vegan, vegetarian
Prep Time:
15
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
4
4 as a side salad, 2 as main
Calories:
103
kcal
Author:
Azlin Bloor
Cost:
£0.75 ($0.90) per serving
Ingredients
Salad Ingredients
▢
2
ripe mangoes
▢
1
medium
shallot
▢
1
medium
tomato
▢
⅓
medium length cucumber
▢
1
small handful
herbs of your choice (mint, fresh coriander leaves, etc)
▢
2
Tbsp
crushed peanuts
Dressing
▢
2
Tbsp
fresh lime juice
= 1 lime
▢
1
tsp
light soy sauce
▢
freshly ground black pepper
Instructions
Make the dressing first
Place the lime juice, soy sauce and black pepper in a small bowl, mix and set aside.
Prepare the Salad Ingredients
Peel the mango and slice into thin strips. Place in a large bowl.
Halve, then thinly slice the shallot. Add to the bowl.
Halve the tomato, then slice thinly. Add to the bowl, along with any juices.
Cut the cucumber into rectangular slices, and then cut them into strips. Add to the bowl.
Roll your herbs into a chiffonade, and slice them thinly. Or just chop up your herbs, whatever works.
To Serve
Gently mix all the salad ingredients with your clean hands, or a fork and a spoon.
Drizzle the dressing all over and toss to mix. That's it. Best enjoyed immediately. But can be kept, covered, in the fridge for up to 3 hours.
Nutrition
Calories:
103
kcal
|
Carbohydrates:
19
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Sodium:
121
mg
|
Potassium:
314
mg
|
Fiber:
3
g
|
Sugar:
16
g
|
Vitamin A:
1436
IU
|
Vitamin C:
45
mg
|
Calcium:
21
mg
|
Iron:
1
mg
Did you make this recipe?
Mention
@azlinbloor
and tag
#linsfood
!
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@azlinbloor
and tag
#linsfood
!