Very, very good! I would decrease the sugar about half. I used "spring mix" instead of arugula. Also used cherry tomatoes since I could not get the heirloom tomatoes. This salad is colorful and beautiful!
Mango Salad
Photo: Jennifer Davick; Styling: Buffy Hargett
Create a colorful and healthy salad by combining mango slices, tomato, cucumber, corn and basil and a lime vinaigrette, then tossing with arugula. It's a great choice for summer entertaining.
Yield: Makes 6 to 8 servings
Total:
Recipe from
More From Southern Living
Recipe Time
Hands On:
25 Minutes
Total:
2 Hours, 25 Minutes
Ingredients
- 2 mangoes, peeled and cut into thin slices
- 1 1/2 cups halved, seeded, and sliced English cucumber
- 1 1/2 cups halved baby heirloom tomatoes
- 1 1/2 cups fresh corn kernels
- 1/2 cup diced red onion
- 1/2 cup chopped fresh basil
- Fresh Lime Vinaigrette
- 4 cups fresh arugula
Preparation
- Toss together first 7 ingredients in a large bowl; cover and chill 2 hours. Toss with arugula just before serving.
Mango Salad Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Family, No-Cook
- MAIN INGREDIENT: Fruits
- PUBLICATION: Southern Living
More Recipes for Salads
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Tropical Buckwheat Salad
Health -
Black Bean and Corn Salad with Mango
Oxmoor House
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