Double-Mango Salad

The fresh, fruity flavors of this salad pair well with a spicy shrimp, chicken, or pork dish. In place of pistachios, you could substitute toasted almonds, pine nuts, macadamia nuts, or hazelnuts.


2 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 114
Caloriesfromfat 28 %
Fat 3.6 g
Satfat 0.5 g
Monofat 1.8 g
Polyfat 3.7 g
Protein 2.9 g
Carbohydrate 20.4 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 150 mg
Calcium 52 mg


1 cup cubed peeled ripe mango, divided
1 tablespoon fresh lime juice
1/2 teaspoon vegetable oil
1/2 teaspoon ground coriander
1/8 teaspoon salt
3 cups gourmet salad greens
1/2 cup sliced strawberries
1 tablespoon chopped pistachios


Place 3/4 cup mango in a food processor; process until finely chopped. Add lime juice, oil, coriander, and salt; process until smooth, scraping sides of bowl once.

Combine 1/4 cup mango, greens, and strawberries in a large bowl. Divide salad between 2 serving dishes, and sprinkle with nuts. Serve with dressing.