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.

Yield: 2 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 114
  • Calories from fat: 28%
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 3.7g
  • Protein: 2.9g
  • Carbohydrate: 20.4g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 150mg
  • Calcium: 52mg


  • 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


  1. 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.
  2. 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.
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