Step into Summer Flavour with this Toasted Almond Mango Salad + Sweet Chilli Dressing

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Boy oh boy, I love bright, fresh summer salads like this one. This beauty is ideal to take along to a BBQ. It’s interesting and filling and even non-salad lovers will dig it.

I’m always adding nuts and seeds to salads for more crunch (and healthy fats/protein). When I toast seeds and nuts, I do it in bulk and then store them in airtight jars. This simple meal prep hack saves me time and really motivates me (and makes it easy) to whip up more gourmet meals and interesting salad bowls.

When you’re toasting the almonds or any nuts, consider that they brown VERY quickly so don’t get distracted or step away. You’ll often smell them when they’re ready so keep your senses alert if you are busy in the kitchen.

I also always use a V-slicer (also known as a mandolin) to easily slice onions and other veggies. It means fewer tears (from the onions) and faster meal prep. Just be careful not to slice your fingers! I also use a vegetable peeler to slice the cucumber into ribbons, leaving out the very wet middle bit. I just like the way they look so feel free to chop or slice the cucumber instead.

My family is South African (and I was born there) so I grew up eating fruit in salads. I love to add mango to salads as well as blueberries, strawberries, pomegranate, watermelon, peaches, lychees and apricots.

I made this salad for my family’s Friday night dinner (catering to about 12 adults) and it was perfect as a side. Simply half the recipe if you’re making this for a simple mid-week meal.

If you don’t have broccolini, I think asparagus would work well here too. I also imagine you could swap out mangos for strawberries if it’s not summer but I am yet to try this! And of course, use rocket leaves or mixed lettuce instead of baby spinach if you prefer.

I really love a bit of chilli so I also added a sliced large red chilli on top afterwards, seeds removed. They aren’t very hot but give great colour. Adding red cherry tomatoes would also be a great option!

This is a great basic salad dressing so keep it on hand for future recipes too. It makes about 1 cup. Enjoy this recipe, my friends!

mango salad

Mango Salad with Toasted Almonds + Sweet Chilli Dressing

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8

Ingredients

  • cup almond flakes
  • 1 tablespoon olive oil for cooking
  • 2 bunches broccolini sliced diagonally
  • 2 cucumbers sliced into ribbons
  • 1 teaspoon chilli
  • 4 cups baby spinach leaves
  • 2 large mangoes cubed
  • 2 large ripe avocados
  • ½ red onion sliced
  • ½ cup olive oil extra virgin
  • ¼ cup sweet chilli sauce
  • ¼ cup lemon juice ie. juice of 1 lemon
  • Pinch salt

Instructions

  • Heat large fry pan to med-high and toast almonds for 2-3 minutes, or until brown. Remove almonds and return pan to heat.
  • Add 1 tablespoon of extra virgin olive oil to the pan. Once hot, add broccolini, salt and chilli flakes. Saute for 5 minutes, or until cooked.
  • In a large salad platter/bowl, layer the ingredients starting with the spinach, broccolini, cucumber, red onion, avocado and mango.
  • Mix up the dressing (oil, sweet chilli sauce, lemon juice and salt).
  • Add the almonds and dress the salad just before serving for the best result.
Tried this recipe?Let us know how it was!
Course Appetizer, Dinner, Lunch, Main Course, Salad, Sauces, dips, and spreads, Special Occasion - Adult Party
Keyword almond flakes, Avocado, broccolini, chilli, mango, spinach
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Paleo, Raw, Vegan
Author: Lyndi Cohen

Find more fabulous recipes, health advice and more on Lyndi’s website.

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About the Author: Lyndi Cohen

Lyndi Cohen is best known as The Nude Nutritionist. After a decade of yo-yo dieting and hating her body, Lyndi finally realised that life's too short to obsess over calories and punish yourself with exercise. Lyndi quit dieting, learned to stop emotional eating. While she ended up losing 20kg, the real benefit was that she was no longer controlled by food. Today, Lyndi is an advocate for positive body image and eating healthily, without restricting, becoming obsessive or screwing with your mental health to lose a few kilos. She is a regular on Channel 9's TODAY show, quoted frequently by the media and is now an author of her first book, The Nude Nutritionist which is available worldwide.

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