Today I’m adding another Thai inspired salad to the blog. I had some truly incredible salads while in Thailand 18 months ago – including some which blew my head off with their spice! I can’t wait to go back to Thailand someday and explore some more.
This Spicy Mango Salad makes a great salad to enjoy on its own, or it can be enjoyed as a summery side at a BBQ. As well as being super tasty and healthy it looks beautiful – I love the colours that come from the combination of sliced mango, red peppers, cucumber and lettuce. The dressing is also gorgeous in itself and really fresh with lots of lime juice and zest.
The chilli adds a little kick but do adjust the quantities of chilli to suit your palette – if serving to a group or with children keep the chilli out and use as a garnish at the end making it easier to adjust the intensity.
The herbs add a great blend of flavours to this salad and it’s really versatile – I used basil and coriander but mint also works nicely. I use the green parts of spring onions in this salad as they are considered Low FODMAP, however the salad is still perfect without. You can just about throw any crunchy vegetable into the salad – I’ve added carrot and courgettes where short on other ingredients.
Spicy Mango Salad
Serves:
2 as a main or 4 as a starter / side
Ingredients:
For the salad:
- 2 mangoes (nicely ripe – but still with a little crunch)
- 1 red pepper
- ¼ of a cucumber
- 2 spring onions (green parts only – or 1 whole spring onion)
- 1 crisp lettuce – such as iceberg or cos
- Small handful fresh basil
- Small handful coriander
- 1 tbsp chopped red chilli
For the Dressing:
- Zest of 1 lime
- Juice of 2 limes
- 2 tsp caster sugar
- 1 tbsp vegetable oil
- Salt and pepper to taste
To serve:
- Handful of roughly chopped peanuts, and sesame seeds
- A few basil / coriander leaves for decoration
- Lime wedges
Method:
STEP 1: Thinly slice the mangoes, red pepper, cucumber and lettuce and combine in a large bowl. Add the chopped herbs and chilli and mix well.
STEP 2: To prepare the salad dressing combine all of the dressing ingredients in a small bowl and whisk to combine.
STEP 3: Drizzle the dressing over the salad and top with the chopped peanuts and sesame seeds.
STEP 4: SERVE and ENJOY!
If you make this Spicy Thai Mango Salad, don’t forget to tag me in Instagram – @glutenfree.london <3 <3 NOTES: It preparing the salad ahead of time do not top with the dressing until ready to serve. Iceberg lettuce usually last ok but if using a “leafier” lettuce I usually only add this when serving the salad also so it doesn’t wilt.
