Ingredients
Scale
- 4 cups mixed greens (such as romaine lettuce, spinach, and kale)
- 1 ripe mango, diced
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup toasted almonds or cashews
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Wash and dry the mixed greens thoroughly. Chop the mango, avocado, cherry tomatoes, and red onion into bite-sized pieces.
- In a large bowl, combine the mixed greens, diced mango, avocado, cherry tomatoes, and red onion. Gently toss to distribute the ingredients.
- In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad and gently toss to coat all the ingredients. Sprinkle with toasted almonds or cashews for added crunch. Serve immediately.
Notes
- Add grilled chicken or shrimp for extra protein.
- Substitute pineapple or papaya for mango to vary the tropical flavors.
- Include black beans or chickpeas for added fiber and plant-based protein.
- Use other nuts like pecans or walnuts for a different texture.
- For a spicier kick, add a pinch of cayenne pepper to the dressing.
- If you don’t have lime juice, lemon juice works as a great substitute.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: African
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg