Mango Salad Recipe
This easy Mango Salad is made with juicy mango chunks and sweet blueberries tossed with arugula in a tangy, fresh Limoncello Dressing. The ultimate summer salad
Servings: 8
Calories: 413kcal
Cost: $13
Equipment
- 1 salad bowl
Ingredients
For the Mango Salad:
- 3 cups diced mango
- 3 cups baby arugula
- 2 cups sliced English cucumber
- 1 1/2 cups fresh blueberries
- 1 cup diced red bell pepper
- 1/4 cup minced red onion
For the Limoncello dressing:
- 1/4 cup greek yogurt
- 1 lemon zest and juice
- 1/4 cup extra virgin olive oil
- 3 tablespoons honey
- 2 tablespoons limoncello
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
Instructions
- In a large bowl, toss the mango, arugula, cucumber, blueberries, bell pepper and red onion to combine.
- In a small bowl, whisk together the yogurts, lemon juice, zest, olive oil, honey, limoncello, salt and pepper.
- Pour the dressing over the salad and toss to coat.
- Serve immediately or chill for 1 hour.
Notes
If making in advance, do not toss with dressing until ready to serve. Salad and dressing can both be made up to 1 day in advance and stored separately to prevent the arugula from wilting.
Nutrition
Calories: 413kcal | Carbohydrates: 82g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.3mg | Sodium: 79mg | Potassium: 166mg | Fiber: 7g | Sugar: 59g | Vitamin A: 10146IU | Vitamin C: 50mg | Calcium: 78mg | Iron: 5mg