Mango salad with olive oil, lemon juice and coriander leaves
This mango salad combines the sweetness of ripe mango with the tangy flavors of lemon juice and vinegar, enhanced by fresh coriander leaves and crunchy vegetables. It's a quick, vibrant dish that makes a perfect appetizer or side.
Cook time 15 min
Prep time 15 min
Ingredients:
3 tbsp olive oil1/2 tsp salt
2 tsp vinegar
1 tomato
1 tsp coriander leaves
2 tsp lemon juice
1/4 tsp black pepper
1 onion
1 mango
1 tsp sugar
Mango salad is a refreshing and vibrant dish that's perfect for any occasion. Combining the sweetness of mango with the tanginess of vinegar and lemon juice, this salad is elevated with the aromatic touch of coriander leaves and the savory notes of tomato and onion. Drizzled with olive oil, it offers a healthy and flavorful appetizer that's quick and easy to prepare.
Instructions:
- In a small bowl, combine 3 tablespoons of olive oil, 2 teaspoons of vinegar, 2 teaspoons of lemon juice, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper.
- Whisk together until the sugar and salt are fully dissolved. Set aside.
- Wash and dice the tomato into small pieces, discarding the seeds if preferred.
- Peel the onion and finely chop it.
- Peel the mango and cut it into bite-sized cubes.
- In a large salad bowl, combine the diced tomato, chopped onion, and mango cubes.
- Pour the prepared dressing over the salad.
- Add 1 teaspoon of finely chopped coriander leaves for an aromatic touch.
- Gently toss all the ingredients together until they are evenly coated with the dressing.
- Ensure that the mango and other ingredients are well mixed to infuse the flavors.
- Serve the mango salad immediately for the freshest taste. It can also be chilled in the refrigerator for about 15-30 minutes if you prefer a cooler salad.
- Add a sprig of coriander leaves or a slice of lemon for an added visual appeal before serving.
This mango salad with olive oil, lemon juice, and coriander leaves is not just a treat for the taste buds but also a feast for the eyes. The vibrant colors and the mix of flavors make it an excellent addition to any meal. Simple yet delectable, it's perfect for those who want to enjoy a healthy, easy-to-make dish.
Mango salad with olive oil, lemon juice and coriander leaves FAQ:
Mango salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The ingredients may become mushy over time, so it's ideal to consume it sooner.
Yes, you can use frozen mango, but be sure to thaw and drain any excess water before adding it to the salad to avoid a watery dressing.
You can substitute olive oil with any mild vegetable oil such as canola oil or avocado oil. However, this may slightly alter the flavor of the salad.
A ripe mango should be slightly soft to the touch and have a sweet aroma near the stem. If it's too firm, it may need a couple of days to ripen at room temperature.
A large mixing bowl (around 3 to 4 quarts) is recommended to comfortably combine all ingredients without overcrowding. This allows for easy tossing and mixing.
Tips:
- Choose a ripe mango for the best flavor and texture. A ripe mango will give slightly when you press it gently.
- For added crunch, consider adding some chopped bell peppers or cucumber.
- If you prefer a spicier salad, add a finely chopped chili or a sprinkle of chili flakes.
- Serve the salad chilled for a more refreshing experience.
- Mix the salad just before serving to maintain its freshness and the integrity of the ingredients.
Nutrition per serving
4 ServingsCalories 50kcal
Protein 1.00g
Carbohydrates 12g
Fiber 1.75g
Sugar 10g
Fat 10g
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