Mango Salad

Ingredients & Substitutions

Here I explain the best ingredients for my mango salad recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Quinoa – I used tricolor quinoa here, but any kind you have will work just fine. If you’re not into quinoa, try cooked black rice, bulgur, buckwheat, or even black beans instead. Or you can totally leave it out. It’s up to you.
• Mixed Greens – I usually grab a pre-made mix from the store, but you can use whatever leafy greens you like: baby spinach, arugula, lettuce, kale, or even watercress all work great.
• Vegetables – I went with English cucumber, cherry or grape tomatoes, and a red onion (yellow onion and shallots work too), but honestly, use what you’ve got. Red bell peppers, broccoli or avocado would be super tasty in here too.
• Ripe Mangos – Make sure they’re still a little firm, but not totally green. No mango? Try swapping in a peach, cantaloupe, papaya, grapefruit, or even orange. And if you’ve got extras, I like using them to make mango fruit leather next.
• Pomegranate Arils – These are the juicy little seeds inside a pomegranate. You can get them fresh or buy the pre-separated kind to save time, but both work!
• Extra Virgin Olive Oil – I kept it simple with just a drizzle of olive oil since the salad has so much flavor already. Any mild salad oil works here. Want more punch? Mix in mustard, vinegar, honey (or sugar free honey), tahini, lime juice, cilantro, red pepper flakes, or sugar-free maple syrup for a quick mango salad dressing.
• Sea Salt & Black Pepper

How To Make Mango Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Cook the quinoa. Rinse it well under cold water, then add it to a saucepan with water. Bring it to a boil, let it simmer until the water’s gone, then take it off the heat, cover, and let it sit for a bit. Fluff it with a fork when it’s done.
2. Assemble the salad ingredients. Toss the mixed greens into a big bowl, then add the cucumber, mango, tomatoes, pomegranate, and onions.
3. Put it all together. I add the quinoa last, drizzle everything with olive oil, sprinkle some salt and pepper, and my mango salad ready to go!

Serving Ideas

Here are a few of my favorite ways to pair mango salad with a main dish:

• Fish & Seafood – I love serving it with air fryer salmon, but it’s also great with pan seared tilapia or some seared scallops. The fresh flavors balance the richness.
• Chicken – I’ve paired it with baked chickem breasts, but it also goes great with air fryer chicken thighs or cast iron skillet chicken.
• Grilling Mains – Mango salad is the perfect side for shrimp skewers, grilled steak, or juicy grilled chicken thighs. The sweet and smoky combo just works.