Why you’ll love this tropical mango salad
- This healthy dressing is creamy, tangy and a little sweet, which is perfect for a light summery salad.
- Thanks to the crunchy, colorful vegetables and creamy avocado, this salad will leave you satisfied with its balanced textures.
- Load it up with your favorite protein for added staying power. I like to serve mine with pan seared chicken breast seasoned with a Cajun spice blend or this crispy tofu.
Make your mango salad dressing
Blend the ingredients. Put your ingredients in a food processor or blender and puree until smooth. You may need to scrape the sides and blend again to get any remaining chunks.
Store until ready to use. Transfer the dressing to a mason jar or air tight container. Serve immediately or refrigerate until you’re ready to use it.
How to make mango salad
Prep the lettuce. If you need to wash and chop your salad, do it. I like to buy bagged lettuce because it makes things so much easier, but I recommend a mix of green lettuce and/or romaine for this salad.
Add your toppings. You can choose your toppings, but I like to use a little more mango, cucumber, red bell pepper, shredded carrots and red onion.
I also like to add avocado, but I always wait until right before serving to add it to the salad.
Toss with dressing. Add about 1/2 cup of the dressing and toss the salad. Add more dressing if you want, and toss again.
Garnish and serve. Before serving, top your salad with extra fresh cilantro leaves and some chopped macadamia nuts for added crunch.
mango salad recipe tips
- BAG YOUR LETTUCE – It’s not always economical, but pre-washed lettuce can be a major time saver, and the smaller bags mean you’re less likely to waste uneaten lettuce.
- PREP THE VEGGIES – I recommend prepping your salad ingredients and keeping them separate until you’re ready to serve, and don’t slice your avocado until the very last minute since it browns so easily.
- HOLD THE DRESSING – Don’t add your dressing until you’re ready to serve, or you’ll end up with a soggy, wilted salad. Keep your dressing in the fridge and add it when you’re ready to eat.
frequently asked questions: mango salad dressing
This homemade mango vinaigrette should keep up to 2 weeks in the refrigerator. Make sure to store it in an airtight container to help it keep its freshness.
More dairy free salad dressing:
- Easy caesar salad dressing
- Miso salad dressing
- Creamy Italian dressing
- Homemade thousand island dressing
More salads recipes you’ll love:Print
For the dressing:
- 2 mangos
- 1 garlic clove
- 1 tablespoon agave nectar
- 1/4 cup olive oil
- 1/4 cup champagne or white wine vinegar
- 2 tablespoons fresh cilantro leaves (not chopped)
- 1/2 teaspoon coarse salt
For the salad:
- 1 head green lettuce, washed and torn
- 1/2 English cucumber, seeded and sliced
- 1 medium carrot, shredded
- 1/2 red bell pepper, thinly sliced
- 1/4 large red onion, thinly sliced
- 1 mango, cubed
- For garnish: chopped macadamia nuts, fresh cilantro (optional)
- Place the dressing ingredients in a food processor or blender and puree until smooth, scraping the sides as needed.
- Transfer the dressing to a mason jar or airtight container and refrigerate until ready to use.
- Add salad ingredients to a large bowl with about 1/2 cup of the dressing and toss the salad. Add additional dressing, as needed (to taste).
Before serving, top your salad with fresh cilantro and macadamia nuts.
- Category: Salads
- Method: Mixing
- Cuisine: Thai/Hawaiian
- Diet: Vegan
- Serving Size:
- Calories: 437
- Sugar: 19.4 g
- Sodium: 315.1 mg
- Fat: 36.1 g
- Saturated Fat: 5.4 g
- Carbohydrates: 30.7 g
- Fiber: 8.5 g
- Protein: 4.2 g
- Cholesterol: 0 mg
Keywords: mango salad dressing, mango dressing, mango vinaigrette, mango dressing, tropical salad, mango salad
Published: April 7, 2022. Updated: April 14, 2022.
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