Tropical Salad Mango Dressing (Print Version)
Mango, avocado, and veggies tossed with a creamy, citrus dressing for a vibrant, fresh dish.
# Ingredients:
→ Salad
01 -
8 cups mixed greens, washed and dried
02 -
2 large ripe mangoes, peeled and diced
03 -
2 medium ripe avocados, peeled, pitted, and diced
04 -
1 large red bell pepper, diced
05 -
0.5 medium red onion, finely diced
06 -
1 can (15 ounces) black beans, rinsed and drained
07 -
1 cup cooked corn kernels, fresh or thawed frozen
→ Mango Dressing
08 -
1 large ripe mango, peeled and roughly chopped
09 -
0.25 cup fresh lime juice
10 -
2 tablespoons honey or maple syrup
11 -
0.25 cup extra virgin olive oil
12 -
0.25 cup fresh cilantro, finely chopped
13 -
0.5 teaspoon salt
14 -
0.25 teaspoon black pepper
# Steps:
01 -
Wash and dry mixed greens thoroughly. Dice red bell pepper and red onion into uniform small pieces. Halve the avocados, remove pits, scoop out flesh, and dice into bite-sized pieces. Peel and dice two mangoes, reserving one for the dressing.
02 -
If using fresh corn, cook and cut kernels from the cob. If using frozen corn, thaw and cook according to package directions. Rinse and drain canned black beans thoroughly.
03 -
In a large bowl, combine mixed greens, diced mango, diced avocado, diced red bell pepper, red onion, black beans, and corn kernels. Gently toss to distribute ingredients evenly throughout the salad.
04 -
In a blender or food processor, combine the reserved mango for dressing, lime juice, honey or maple syrup, olive oil, cilantro, salt, and black pepper. Blend until the dressing is smooth and creamy. Taste and adjust seasoning if necessary.
05 -
Dress the salad immediately before serving or provide dressing on the side. For optimal flavor and texture, serve chilled. Store any remaining dressing separately in an airtight container in the refrigerator.
# Notes:
01 -
For best texture, add avocado and dressing just before serving to prevent browning and sogginess.