Description
This vibrant Mango Salad with Sweet Chilli Lime Dressing is a refreshing and colorful dish perfect for a light lunch or side. Combining juicy mangoes, creamy avocado, crunchy cucumber, red onion, fresh coriander, and crushed peanuts, it’s tossed in a tangy and slightly spicy dressing made from sweet chilli sauce, lime juice, olive oil, honey, and fresh ginger. Ready in just 15 minutes, this gluten-free, vegetarian salad bursts with flavor and texture, making it an ideal healthy choice for warm days or anytime you crave something fresh and zesty.
Ingredients
Scale
Dressing
- 3 tbsp sweet chilli sauce
- Juice of 2 limes
- 1 tbsp olive oil
- 1 tsp honey or maple syrup
- ½ tsp freshly grated ginger
- Sea salt flakes, to taste
- 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
- 1 cup (30g) coriander (cilantro) leaves, roughly chopped
- ¼ cup (40g) crushed peanuts
Instructions
- Make the Dressing: In a small bowl, whisk together the sweet chilli sauce, lime juice, olive oil, honey (or maple syrup), and freshly grated ginger until well combined. Season with sea salt and cracked black pepper to taste. Set aside to allow the flavors to meld.
- Prepare the Salad Ingredients: In a shallow serving bowl, layer the diced mango, sliced cucumber, diced avocado, finely sliced red onion, and chopped coriander (cilantro) leaves in that order. This layering technique creates an attractive presentation and ensures a balance of flavors in each bite.
- Dress the Salad: Drizzle the prepared sweet chilli lime dressing evenly over the salad layers. Sprinkle crushed peanuts on top to add a crunchy texture. Just before serving, gently toss the salad to coat all the ingredients evenly with the dressing while preserving the vibrant colors and fresh textures.
Notes
- For a vegan option, use maple syrup instead of honey in the dressing.
- If sweet chilli sauce is not available, a mix of chili garlic sauce and a bit of sugar can be used as a substitute.
- To keep the avocado from browning, toss it in a little lime juice before adding it to the salad.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
- Adjust the amount of chilli sauce according to your preferred spice level.
