Mango Salad with Honey-Lime Dressing | Koko's Kitchen

Mango Salad with Honey-Lime Dressing | Koko's KitchenThe other day I went to a potluck with a group of girl friends (see below! <3 ) and we were doing an Indian themed meal. We had two different kinds of curry, rice, salad and plenty of wine. My contribution was the salad and I had to wrack my brain for the perfect salad to accompany curry. In the end, I decided that something sweet and tangy with just a hint of spice would be the answer.

The Girls

There are so many different textures and colours in this salad! Creamy avocado, sweet mango, crunchy bell peppers all on a bed of tender mixed greens. Let’s not forget the flavour-packed pepitas (pumpkin seeds) that you can make in just minutes. The dressing is a sweet and citrusy honey-lime flavour with just enough crushed red pepper flakes for a hint of spice. Of course you can add more if you’re braver than me….I’m a spice wimp! If you’d like to make this vegan, simply use maple syrup instead of honey in the dressing.

My friend Janet showed me a great little trick for slicing mango. Cut it into thick strips and use the edge of a tall glass to separate the pulp from the skin!

How to cut a mango | Koko's KitchenMango Salad with Honey-Lime Dressing | Koko's Kitchen

All of the awesome Indian food we had made me even more excited for my upcoming trip to India. I hope I can squeeze in a cooking class and pick up some great spices!

Mango Salad with Honey-Lime Dressing | Koko's Kitchen

Mango Salad with Honey-Lime Dressing (serves 6-8)

Honey-Lime Dressing

  • 3/4 cup olive oil
  • 4 1/2 tablespoons fresh lime juice
  • 1 1/2 tablespoons honey
  • 1 1/2 teaspoons dijon mustard
  • 1/2 teaspoon crushed red pepper flakes (more if you want!)
  • 1 large clove garlic, minced
  • sea salt and pepper, to taste

Whisk together all ingredients until emulsified. Set aside.

Toasted Pepitas

  • 1/3 cup raw pepitas
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • freshly ground black pepper, to taste

In a frying pan over medium heat, toss the pepitas and olive oil together. Sprinkle with remaining ingredients and stir until evenly coated. Toast the pepitas for about 5 minutes until lightly browned and fragrant. Remove from heat and let cool.


  • 312g (11oz) mixed greens
  • 1 mango, diced
  • 1 avocado, peeled and diced
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1/4 cup minced fresh parsley
  • 1/3 cup toasted pepitas (see above)
  • honey-lime dressing, to taste

In a large bowl, toss all salad ingredients together dressing is evenly distributed. Enjoy!

Mango Salad with Honey-Lime Dressing | Koko's Kitchen