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Tropical Salad with Mango Dressing

This tropical mango salad features a blend of colorful vegetables and fresh mango served on a bed of crisp green lettuce, tossed with a vibrant, mango salad dressing. Garnish with fresh cilantro and toasted macadamia nuts for extra crunch. This bright summer salad is perfect for a filling lunch and the start of a light summer dinner.
Prep Time20 minutes
Total Time20 minutes
Course: Salads
Cuisine: Thai/Hawaiian
Keyword: mango dressing, mango salad, mango salad dressing, mango vinaigrette, tropical salad
Servings: 4 servings
Calories: 270kcal
Author: Melissa Belanger

Ingredients

For the dressing:

  • 2 mangos chopped
  • 1 clove garlic
  • 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:

  • macadamia nuts, chopped
  • fresh cilantro, chopped

Instructions

  • 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.
  • 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.

Nutrition

Calories: 270kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Sodium: 320mg | Fiber: 5g | Sugar: 30g | Vitamin C: 83mg