Mediterranean Mango Salad
A refreshing Mediterranean-style mango salad featuring ripe mangoes, crisp vegetables, fresh herbs, and a zesty lime dressing. Perfect as a light lunch or vibrant side dish with grilled meats or seafood.
Equipment
- 1 large serving bowl
- 1 knife for slicing vegetables and mango
Ingredients
- 2 cups baby spinach
- ½ English cucumber halved and sliced into half-moons
- 1 small red bell pepper thinly sliced
- 2½ pounds ripe mangoes about 4–5, peeled and sliced
- 1 shallot halved and thinly sliced
- 1 cup pomegranate seeds
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh mint
- Salt and black pepper to taste
- 1 –2 teaspoons Aleppo pepper adjust to heat preference
- Juice of 1 large lime
Instructions
- Wash and dry the baby spinach thoroughly.
- Slice the cucumber, red bell pepper, shallot, and mangoes as directed.
- Chop the fresh cilantro and mint.
- Place the baby spinach in a large serving bowl as the salad base.
- Layer the mango slices, cucumber, bell pepper, shallot, and pomegranate seeds on top.
- Sprinkle the chopped cilantro and mint evenly over the salad.
- Drizzle the fresh lime juice evenly over the assembled ingredients.
- Season with salt, black pepper, and Aleppo pepper to taste.
- Gently toss the salad to combine, taking care not to break up the mango slices.
- Serve immediately for the freshest flavor or chill for 15–20 minutes to enhance the taste.
Notes
- Use ripe but firm mangoes to maintain texture and sweetness.
- Add crumbled feta or toasted almonds for extra flavor and texture.
- Pairs well with grilled chicken, shrimp, or lamb for a fuller meal.