Looking for a quick and fresh salad today? Give this Fresh Mango & Walnut Salad a try. We just served this with lunch and it really is a great combination of flavours.
Sometimes, when putting leafy salads together, I have no idea what’s going to happen. Case in point with this super simple salad. It took no time to put together but it delivered big on flavour. Here below I’ll explain why.
Notes About The Salad
- First of all, make sure the mango is fresh and ripe. No, you can’t use tinned mangoes for this recipe. Equally, the mango needs to be ripe not hard. Most of the flavour comes from the mango, so get a good one.
- You can use pecans instead of walnuts. But don’t omit the nuts as they give a great crunch.
- I made a honey mustard vinaigrette and it was fantastic. Make it, don’t skip out on it. Again, it brings the salad to life and gives it that great flavour.
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Fresh Mango & Walnut Salad
Ingredients
for the salad
- 4 cups baby leaf salad leaves
- 1/2 mango cut into slices
- 1/4 cup walnuts roughly chopped
For the vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- 1 tablespoon honey
- 1 teaspoon mustard
- Salt and pepper
Instructions
- First, make the vinaigrette by combining all the ingredients in a small jar and shake well to combine.
- Put the salad leaves in a large salad bowl, arrange mango slices on top and toss over walnuts. When ready to serve, drizzle over the vinaigrette.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks for Stopping By & Hope To see You Soon!
