Mango Salad

Say hello to your new favorite salad. Our Mango Salad with a mango dressing is what you’ve been dreaming of! Trust us when we say you’re going to want to chug this dressing, it is THAT good. The key to this salad is having all the fresh fruit and veggies finely chopped it makes it so much more manageable and appetizing. You’ll have this salad on repeat once you see what we mean!

What stands out

If you’re a mango lover, you’re in for a treat because this salad has not one, but two doses of mango goodness one in the salad itself and another in the dressing. Speaking of the dressing, it’s a thing of beauty! Sweet, tangy, and slightly spicy, the dressing is a concoction of blended mango, white balsamic, honey Dijon, and jalapeño. The result is a dressing that is full of tropical flavor and complements the salad perfectly. Overall, this salad is a and refreshing way to enjoy the sweetness of mangoes, the freshness of spinach, and the crunch of other veggies.

How to Prepare This Mango Salad

Chop all vegetables and mango very finely.

Cut cucumber in half, then thinly slice each half.

Finely dice chives and thinly slice spinach.

Slice and dice jalapeño and mango.

Place all chopped ingredients into a bowl.

For the dressing blend the mango, seeded jalapeño, white balsamic vinegar, honey dijon mustard, and salt in a food processor.

Slowly add oil and white balsamic to the dressing mixture until desired consistency is reached.

Taste and adjust seasoning.

Pour dressing over your Mango Salad with a Mango Dressing and enjoy!

Kitchen tip

Jalapeño is optional feel free to use a little bit of a green pepper instead or leave it out if you don’t like to get freaky deaky with heat

Swaps

Experimenting with different ingredients is fun and adds variety to your salad while keeping it nutritious and.

1. Replace spinach with arugulakale or mixed salad greens.
2. Use different herbs like cilantro, parsley, or basil instead of chives.
3. Substitute white balsamic vinegar with white wine vinegar or rice vinegar. You could also try lemon juice.
4. Incorporate a protein source such as grilled chicken, shrimp, tofu, or chickpeas to make your Mango Salad with a Mango Dressing a more substantial meal.

Serve it with

• Some grilled chicken or roasted chickpeas for added protein
• A crusty bread like our No Knead Peasant Bread accompanied by any of our soups on the website.

Questions

What if we don’t like honey Dijon mustard?

If you don’t like honey Dijon mustard we promise you won’t taste it. You can also use regular Dijon mustard and add a touch of honey or maple syrup.

What can we use instead of white balsamic?

If you can’t find white balsamic vinegar you can use any vinegar such as white wine vinegar or rice vinegar. Red balsamic vinegar will make the dressing a brown color, which is not as appealing.

what can we use to blend the dressing?

Can we Prep this salad ahead of time?

You can prep the mango salad ahead of time, just leave the dressing on the side in a separate jar in the fridge.

Ingredients

Makes 3 servings

The Salad

• ½ English cucumber, finely diced
• ¼ cup chives, finely diced
• 1 bunch baby spinach, sliced, about 3-4 cups total
• ½ jalapeño, optional
• ½ mango, finely diced
• 7 walnuts, optional

The Dressing

• ½ mango
• ½ jalapeño, optional
• ½ lemon, juiced
• 1 tablespoon Dijon mustard, I use honey Dijon
• salt, to taste
• 2 tablespoons olive oil
• 1 tablespoon white balsamic vinegar

Equipment

• Nakiri Knife
• Cutting Board
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Redmond Real Salt

Method

1. Start chopping all of the vegetables as small as you possibly can. Cut the cucumber in half and make thin slices down those halves and shop across.
2. Finely dice the chives, and thinly slice a small bundle of spinach. Slice and dice the jalapeño and slice and dice the mango as well. We like to snack on the juicy mango pit which is a chef’s treat. Add everything to a bowl.
3. For the dressing add the first 5 ingredients to a food processor and give it a blitz.
4. Slowly add the oil and white balsamic through the spout until you have the right consistency. Taste and adjust for salt and pour it on top of the salad. Enjoy