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Mango Summer Salad with Honey Ginger Dressing Recipe

I’m a registered dietitian and a long-time foodie, and I’m excited to share my Mango Summer Salad with Honey-Ginger Dressing. This plant-based, gluten-free salad blends sweet and savory flavors, is full of nutrients, and comes together easily for picnics, lunches, or a light dinner.

summer mango salad via lizshealthytable.com #mangos

For this recipe you’ll need one ripe, juicy mango—peeled and cut into ½-inch pieces. If you want a quick tip for cutting a mango, many fruit organizations and recipe sites show easy methods for slicing and dicing a mango.

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After dicing the mango, combine it in a large bowl with cooked quinoa, diced red bell pepper, thinly sliced cucumber, canned chickpeas (a satisfying protein boost), sliced green onion, and generous amounts of fresh basil and mint. Toss gently to mix.

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Mango season is a highlight of summer, and mangos are not only delicious but nutrient-dense. A serving provides vitamin C and folate to support immune health, fiber for digestion, and antioxidants like beta-carotene and lutein.

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The honey-ginger dressing I pair with this salad is bright and simple: extra virgin olive oil, lemon juice, a splash of red wine vinegar, Dijon mustard, honey, fresh chopped ginger, and salt and pepper to taste. Whisk or shake until combined, then drizzle over the salad and toss to coat everything evenly.

cutting mango

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Liz Weiss

Mango Summer Salad with Honey-Ginger Dressing

This salad is easy to make and refreshingly flavorful. Serve it as a side for gatherings, pack it for lunch, or top with grilled chicken or fish for a satisfying main course.
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Servings: 4 to 6
Course: Salad
Cuisine: Gluten Free and Vegan
IngredientsMethodNotes

Ingredients

  

  • 1/2 cup quinoa
  • 1 mango peeled and cut into 1/2-inch dice
  • 1 small red bell pepper cut into 1/2-inch dice
  • 1 cup thinly sliced English cucumber
  • 2 green onions trimmed and cut into thin rounds
  • 1 cup canned chickpeas drained and rinsed
  • 1/2 cup packed basil leaves chopped
  • 1/2 cup packed mint leaves chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon red wine vinegar
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon chopped fresh ginger
  • Kosher salt and pepper to taste

Method

 

  1. Cook quinoa according to package directions. Transfer to a bowl, fluff with a fork, and let cool to room temperature. You should have about 1 1/2 cups cooked quinoa.
  2. Place the diced mango in a large bowl. Add the cooled quinoa, diced bell pepper, sliced cucumber, green onion, chickpeas, chopped basil, and chopped mint. Gently stir to combine.
  3. Make the dressing by combining the olive oil, lemon juice, red wine vinegar, honey, Dijon mustard, chopped fresh ginger, and salt and pepper in a jar with a tight lid. Shake well until emulsified.
  4. Pour the dressing over the salad and toss until all ingredients are evenly coated. Taste and adjust seasoning with more salt or pepper if needed. Serve chilled or at room temperature.

Notes

This recipe yields about 6 cups total. It serves 6 as a side dish or 4 as a main when paired with a protein.

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