This cool and refreshing mango salad recipe is sure to be a summer favorite. Sweet, juicy mangoes combined with crispy lettuce, crunchy cucumbers, sweet red peppers, buttery avocado and tangy, spicy cilantro-lime dressing make this an all time favorite of ours. We don’t really wait for warm weather to make this beautiful, colorful salad. Organic frozen mango chunks work for us in winter. The inspiration for this recipe comes from Qdoba Mexican Grill’s summer mango salad. You could add black beans for protein and some tortilla strips on top for a nice crunch.
Ingredients for Salad
2 ripe mangoes, diced
1 ripe avocado, peeled, pitted and diced
1 red bell pepper, finely chopped
1 medium red onion, finely chopped ( I used yellow onions, but red makes a difference)
2 cups lettuce
1 English cucumber, finely chopped
2 teaspoons cilantro (optional)
For the cilantro-lime dressing (makes about 1.5 cups)
1/2 cup packed cilantro leaves, thick lower stems removed
1/3 cup fresh lime juice
1/2 teaspoon grated lime zest
2 Serrano peppers
3/4 teaspoon salt
2 cloves garlic
1/2 teaspoon ground cumin
1/4 cup olive oil
1. Combine all ingredients listed under dressing in a food processor and process until smooth. Taste and add more salt, if needed. Refrigerate until ready to use.
2. Combine all the salad ingredients except cilantro in a large bowl.
3. Add 1/4 cup of cilantro-lime dressing. Mix well. Add more dressing, if needed.
4. Add finely chopped cilantro(optional) and mix well.