Mango Goat Cheese Salad Recipe
🥭 This vibrant Mango Goat Cheese Salad combines juicy ripe mango, creamy goat cheese, crisp mixed greens, avocado, red onion, and toasted nuts, all tossed in a refreshing lime and honey dressing. It’s a colourful, easy salad that’s perfect for a light lunch, starter, or side dish.
Equipment
- 1 Large Salad Bowl –
- 1 Sharp Chef’s Knife
- 1 Chopping Board
- 1 Small Mixing Bowl
- 1 Whisk
- 1 Small frying pan
- 1 Salad Servers:
Ingredients
- 3 Large Ripe Mangoes
- 300 g Mixed Salad Leaves
- 180 g Soft Goat Cheese
- 1 Large Avocado
- ½ Small Red Onion
- 75 g Cashews Or Pecans
- ½ Cup Fresh Mint Leaves
- ¼ Cup Fresh Coriander
- 3 Tablespoons Fresh Lime Juice
- 2 Tablespoons Honey
- 4 Tablespoons Extra-Virgin Olive Oil
- 1 Teaspoon Dijon Mustard
- ½ Teaspoon Fine Salt
- ¼ Teaspoon Freshly Ground Black Pepper
Instructions
Step 1: Prepare The Mango
- - Wash and dry the mangoes thoroughly.
- - Stand each mango upright and slice down both sides of the stone to remove the cheeks.
- - Score the flesh into strips or cubes without cutting through the skin.
- - Scoop the flesh away from the skin and place the mango pieces in a bowl.
- - Keep the pieces reasonably large so they remain juicy and attractive in the finished salad.
Step 2: Prepare The Salad Leaves
- - Rinse the salad leaves under cool running water.
- - Dry them thoroughly using a salad spinner or clean kitchen towel.
- - Ensure the leaves are as dry as possible to prevent excess water from diluting the dressing.
- - Place the leaves in a large serving bowl.
Step 3: Toast The Nuts
- - Place the cashews or pecans in a dry frying pan over medium-low heat.
- - Toast for approximately 3–5 minutes.
- - Shake the pan regularly so the nuts brown evenly.
- - Remove them immediately once fragrant and lightly golden.
- - Allow them to cool before roughly chopping.
Step 4: Make The Dressing
- - Add the fresh lime juice, honey and Dijon mustard to a small bowl.
- - Whisk until the honey has dissolved.
- - Slowly pour in the olive oil while whisking continuously.
- - Season with salt and freshly ground black pepper.
- - Taste and adjust the lime, honey or seasoning according to your preference.
Step 5: Build The Salad
- - Add the mango, sliced red onion, avocado, mint and coriander to the greens.
- - Toss very gently with your hands or salad servers.
- - Crumble the goat cheese over the top rather than stirring it aggressively into the salad.
- - Sprinkle over the toasted nuts.
Step 6: Dress And Serve
- - Drizzle approximately half of the dressing over the salad.
- - Gently fold the ingredients together until lightly coated.
- - Add more dressing only if needed.
- - Finish with a final scattering of goat cheese, nuts and herbs.
- - Serve the Mango Goat Cheese Salad immediately while the leaves are crisp.
Notes
- 🥭 Fresh & Colourful: A vibrant salad combining juicy mango, creamy goat cheese, crisp greens, avocado, and crunchy nuts.
- 🍋 Zesty Dressing: A simple lime, honey, and Dijon dressing brings the sweet and tangy flavours together beautifully.
- 🧀 Creamy & Crunchy: Soft goat cheese contrasts wonderfully with toasted cashews and pecans.
- ⏱️ Quick to Prepare: Ready in about 25 minutes, making it ideal for a light lunch, starter, or side dish.
- 🌱 Vegetarian-Friendly: A fresh, satisfying option for vegetarian meals and entertaining.
- 🥗 Best Served Fresh: Assemble and dress just before serving to keep the salad leaves crisp and the ingredients vibrant.