Thai Mango Salad
Ripe mango tossed with crispy vegetables and a tangy lime-chili dressing. Fresh, light, and on the table in 15 minutes—no cooking required.
- Total time
- 15 min
- Servings
- 4
- Calories
- 78
- Protein
- 1g
lightrefreshingfreshthaivegangluten-freedairy-freevegan
Ingredients
- 2 medium ripe mango
- 1 medium cucumber
- 1 medium bell pepper (red or yellow)
- 2 whole lime (juiced)
- 1 whole Thai red chili (or dried chili flakes)
- ¼ cup fresh cilantro (chopped)
- ¼ tsp salt to taste
Instructions
- 1
Peel and pit mango, then cut into 1/2-inch cubes into a large bowl.
- 2
Cut cucumber in half lengthwise, scoop out seeds with a spoon, then slice 1/4-inch thick.
- 3
Dice bell pepper into 1/2-inch pieces.
- 4
Slice chili thinly (remove seeds for less heat if desired).
- 5
Add cucumber, bell pepper, and chili to the mango. Squeeze lime juice over everything.
- 6
Toss gently to combine. Taste and season with salt.
- 7
Scatter cilantro over top and serve immediately.
Tools you’ll need
- large mixing bowl
- cutting board
- sharp knife
- spoon
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