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

A recipe for a refreshing mango salad with honey-lime dressing and spiced pepitas.

Course: Salad
Author: Koko
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
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
  • 312 g mixed greens (11oz)
  • 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
Honey-Lime Dressing
  1. Whisk together all ingredients until emulsified. Set aside.
  1. In a frying pan over medium heat, toss the pepitas and olive oil together. 

  2. Sprinkle with remaining ingredients and stir until evenly coated.

  3. Toast the pepitas for about 5 minutes until lightly browned and fragrant. Remove from heat and let cool.

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


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

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Mango Salad | Koko's Kitchen