Mango Chopped Salad with Cilantro Lime Avocado Dressing

Sometimes I see recipes on Facebook Reels or TikTok that look pretty good, but I hardly ever try them. I’ve been trying to eat more veggies, though. So when I saw this Mango Chopped Salad with Cilantro Lime Avocado Dressing and realized I had everything on hand to make it, I had to give it a try. Turns out for how healthy it is, it’s actually really great. Ha! I think it would be amazing paired with some Baked Teriyaki Salmon or some good ol’ grilled chicken breasts.

This salad really makes me feel like I’m eating the rainbow. I love that it has red cabbage and cashews in it. The cashews give it such a nice crunch. The salad stays good in the fridge for at least 4 days because it uses nice dense veggies. Chopping up some rotisserie chicken and tossing it together would make a great and simple summer lunch!

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Step-by-Step Photos for How to Make Mango Chopped Salad with Cilantro Lime Avocado Dressing

Tips for making Mango Chopped Salad with Cilantro Lime Avocado Dressing

For the best flavor use a ripe mango and avocado.
Use a vegetable chopper to cut up the veggies.
Cut the mango into small pieces (see step-by-step photos above) so that with each bite you have a balance of flavors.
Heat the lime in the microwave on high for 15 seconds to get the most juice. Heating softens the rind and breaks the juice capsules inside, making it easier to squeeze the juice out.
Add leftover grilled or rotisserie chicken to make it a simple lunch or light dinner.
If you don’t have cashews on hand, you could substitute them with chopped or slivered almonds.

Chef’s Tools:

Mango Chopped Salad with Cilantro Lime Avocado Dressing

Prep time

20 mins

Total time

20 mins

Crunchy and full of delicious veggies. This healthy Mango Chopped Salad with Cilantro Lime Avocado dressing will surprise you!

Author: Saw it on Facebook Reels...forgot to notice who it was from...

Recipe type: Healthy/Vegetable/Salad/Side Dish

Serves: 8 cups

Ingredients

1 large mango, diced small (reserve about ¼ of it for the sauce)
4 cups chopped red cabbage
1½ cups cucumber, diced small
2 green onions, thinly sliced (white and green parts)
1 cup cashews, chopped
DRESSING: (It's more like a thick sauce.)
⅓ cup mango pieces
1 avocado, pitted and peeled
½ cup cilantro leaves
2-3 tbsp olive oil
Juice of one lime
salt and pepper to taste (I started with ¼ tsp salt and a few dashes of pepper.)

Instructions

In a large bowl combine the diced mango, chopped cabbage, diced cucumber, sliced green onions, and chopped cashews.
Combine the ⅓ cup mango pieces, avocado, cilantro leaves, olive oil, lime juice, salt, and pepper in a blender or food processor. Blend until smooth.
Pour sauce over the chopped ingredients and toss together until everything is lightly covered in sauce.
Enjoy!
Store leftovers in the fridge for up to 4 days.