Mediterranean-Style Mango Salad with Spinach, Pomegranate, and Fresh Herbs Recipe
A vibrant Mediterranean-style mango salad featuring fresh baby spinach, ripe mango slices, crunchy cucumber, and sweet red bell pepper, enhanced with pomegranate seeds and fresh herbs. Tossed in a zesty lime and extra virgin olive oil dressing with a touch of Aleppo pepper, this refreshing salad makes a perfect healthy side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4 or more
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 2 cups baby spinach
- 1/2 English cucumber, halved and sliced into half-moons
- 1 small red bell pepper, cored and thinly sliced
- 2 1/2 pounds fresh ripe mangos, peeled and sliced (about 4-5 mangos)
- 1 shallot, halved and thinly sliced
- 1 cup pomegranate seeds
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- Salt and pepper, to taste
- 1 to 2 teaspoons Aleppo pepper flakes
Dressing
- Juice of 1 large lime
- About 2 tablespoons extra virgin olive oil (preferably with a peppery finish)
Instructions
- Combine the salad ingredients. In a large bowl, mix together the baby spinach, sliced cucumber, red bell pepper, mango slices, thinly sliced shallot, pomegranate seeds, chopped cilantro, and chopped mint. Season the mixture with kosher salt, freshly ground black pepper, and 1 to 2 teaspoons of Aleppo pepper flakes or your preferred chile pepper to taste.
- Add the dressing and toss. Pour the juice of one large lime and about 2 tablespoons of extra virgin olive oil over the salad ingredients. Toss everything gently but thoroughly to combine the flavors evenly. Taste the salad and adjust the seasoning with additional salt, pepper, or Aleppo pepper flakes as desired.
- Serve and garnish. Transfer the salad to a serving plate or bowl. Sprinkle a pinch of Aleppo pepper flakes over the top for extra color and subtle heat. Serve immediately to enjoy the freshest flavors and textures.
Notes
- Store any leftover mango salad in a tightly covered glass container in the refrigerator for up to 3 days. The salad may lose some crispness but will still retain good flavor.
- Aleppo-style pepper is recommended for a subtle, mildly spicy heat that complements the sweetness of the mango and freshness of the herbs.
- Use a flavorful extra virgin olive oil with a peppery finish, such as Spanish Hojiblanca extra virgin olive oil, for the best balance of fruity intensity and slight bitterness in the dressing.
