The best salads are those that are packed with a variety of flavours, textures and bright colours.

My fresh mango salad, with a zesty vinaigrette is a lovely warm weather light meal. It balances the sweetness of the mango with the acidity of the lime juice and rice wine vinegar and a hint of chilli. Then there the contrasting textures of the mango, peppers and nuts.

Mangoes are similar to avocados and peaches in that the best way to tell if they’re ripe is to give them a gentle squeeze. If there’s a little bit of give but still holds its shape, the mango is ripe. Those are the best kind of mangoes to use for a mango salad. 

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Sweet and Spicy Mango Salad

Course Salad

Ingredients

For the Salad

• 1 firm mango, skin removed and cut in thin slices
• ½ english cucumber, sliced thin
• 1 cup red pepper, thinly sliced
• 1 green onion, cut at an angle
• ½ cup red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• 3 tbsp sesame seeds
• 3 tbsp peanuts, chopped (optional)

For the Dressing

• 1 tbsp sesame oil
• 1 tbsp sweet chilli sauce
• 1 tbsp rice wine vinegar
• 1 tbsp lime juice
• 1 tsp chilli oil
• 1 tsp honey
• salt and pepper

Instructions

For the Salad

• Cut, chop and slice all salad ingredients.
• Mix all the ingredients together in a bowl.
• Toss with the dressing and nuts just before serving.

For the Dressing

• Add all ingredients to a jar with a tight fitting lid and shake well until combined.