Mango Salad with Sweet Chilli Lime Dressing
Servings: 4 –6 servings
Juicy mango, creamy avocado, crisp red onion and fragrant coriander (cilantro) are layered with a delicious dressing in this fresh, vibrant Mango Salad with Sweet Chilli Lime Dressing, which is perfect for any occasion.
Ingredients
SWEET CHILLI LIME DRESSING
- 3 tbsp sweet chilli sauce
- 2 tsp all-purpose soy sauce or tamari
- Juice of 2 limes
- 1 tbsp olive oil
- 1 tsp honey or maple syrup
- ½ tsp freshly grated ginger
- Sea salt flakes to taste
- Freshly cracked black pepper to taste
SALAD
- 2 ripe mangoes peeled and diced
- 1 avocado peeled, pitted and diced
- ½ small red onion finely sliced
- 1 small cucumber halved lengthways, then sliced (I don’t peel it)
- 1 cup 30 g coriander (cilantro) leaves, roughly chopped
- ¼ cup 40 g crushed peanuts
Instructions
- Make the dressing – In a small bowl, whisk together the sweet chilli sauce, all-purpose soy sauce or tamari, lime juice, olive oil, honey and ginger until well combined. Season with salt and pepper to taste.
- Assemble the salad – In a shallow serving bowl, layer the mango, cucumber, avocado, red onion and coriander in that order.
- Dress the salad and serve – Drizzle the sweet chilli lime dressing over the salad, then sprinkle with the crushed peanuts. I like to toss it gently just before serving – it looks visually gorgeous layered with the dressing on top.
Notes
Make Ahead
- Dressing – Can be made up to 3 days ahead and stored in an airtight container in the fridge.
- Salad – Prepare all the ingredients – except the avocado – and store them separately in the fridge, and layer just before serving. Add the fresh avocado just before serving.
Leftovers
Store leftovers in an airtight container in the fridge for up to 1 day. Note that the avocado may brown slightly, but the flavours will still be delicious. Not suitable to freeze.Scan for full recipe:
