Mediterranean-Style Mango Salad Recipe with Spinach
User Reviews
4.9
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Prep Time
15 mins
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Total Time
15 mins
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Servings
4 or more people
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Calories
2278 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Mediterranean-Style Mango Salad Recipe with Spinach
Description
The salad is assembled by mixing baby spinach leaves, thinly sliced English cucumber, red bell pepper, ripe peeled and sliced mango, thinly sliced shallot, pomegranate seeds, chopped cilantro, and fresh mint. Black pepper, kosher salt, and Aleppo pepper flakes provide seasoning and subtle heat.
The dressing is simple yet bright, made from fresh lime juice and extra virgin olive oil, which ties the ingredients together without overpowering their natural flavors. Tossing the salad ensures even coating and balance.
The overall flavor profile balances the sweetness of mango and pomegranate with the mild crunch of bell pepper and cucumber and the freshness of herbs. It's a colorful, refreshing salad suitable as a light side dish or appetizer, especially in warmer weather.
The recommendation to use Aleppo-style pepper for gentle warmth and a peppery extra virgin olive oil with a slight bitterness such as Spanish Hojiblanca enhances the salad's flavors.
Ingredients
- 2 cups baby spinach
- 1/2 cucumber halved and sliced into half moons, English variety
- 1 red bell pepper cored and thinly sliced, small
- 2 1/2 pounds Mango peeled and sliced (about 4-5 mangos, fresh, ripe
- 1 shallot halved and thinly sliced
- 1 cup pomegranate seeds
- 1/2 cup cilantro chopped, fresh
- 1/2 cup mint chopped, fresh
- salt
- black pepper
- 1 to 2 teaspoons Aleppo pepper
- lime juice of 1 large
- extra virgin olive oil
Instructions
- In a large bowl combine the spinach, cucumber, bell pepper, mangos, shallot, pomegranate seeds, and herbs. Season with kosher salt, black pepper, Aleppo pepper flakes (or another chile pepper you like).
- Add the lime juice and about 2 tablespoons of extra virgin olive oil. Toss to combine. Taste and adjust seasoning.
- Transfer the salad to a serving plate. Sprinkle a bit more pepper flakes all over. Serve immediately.
Notes
- Store any leftover mango salad in a tightly sealed glass container in the refrigerator for up to three days to maintain freshness.
- Aleppo-style pepper adds a subtle heat that complements the sweet and fresh components; substitute with a similar mild chili if unavailable.
- Using a flavorful extra virgin olive oil with a peppery finish, like Spanish Hojiblanca, enhances the salad's overall taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4or more people
Amount Per Serving
Calories 2278 kcal
% Daily Value*
| Calories | 227.8kcal | 11% |
| Carbohydrates | 54.9g | 18% |
| Protein | 4.3g | 9% |
| Fat | 1.9g | 3% |
| Saturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.5g | 3% |
| Sodium | 27.8mg | 1% |
| Potassium | 816.4mg | 17% |
| Fiber | 7.9g | 32% |
| Sugar | 46.3g | 93% |
| Vitamin A | 5832IU | 117% |
| Vitamin C | 152.4mg | 169% |
| Calcium | 73.5mg | 7% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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