Pomegranate Mango Salad Recipe
Pomegranate Mango Salad is a colourful, refreshing, and wholesome dish made with juicy mango, sweet-tart pomegranate, crisp cucumber, cherry tomatoes, mixed greens, and fluffy quinoa. Finished with olive oil, sea salt, and black pepper, this vibrant salad is quick to prepare and perfect for lunch, gatherings, barbecues, or as a fresh side dish.
Equipment
- 1 Large Salad Bowl –
- 1 Small Saucepan –
- 1 Fine Mesh Sieve –
- 1 Sharp Chef’s Knife
- 1 Chopping Board
- 1 Fork
- 1 Salad Servers:
Ingredients
- ¼ cup uncooked quinoa
- 6 ounces mixed greens - about 4 cups
- 1 cup cucumber - cubed
- 2 medium ripe mangoes - cubed
- 1 cup cherry tomatoes - halved or quartered
- ½ cup pomegranate arils
- 1 small onion - sliced into half moons
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
Step 1: Rinse The Quinoa
- Place the quinoa in a fine-mesh sieve.
- Rinse thoroughly under cold running water for about 1 minute.
- Drain well before cooking.
Step 2: Cook The Quinoa
- Transfer the rinsed quinoa to a small saucepan.
- Add ½ cup of water and bring to a boil.
- Reduce the heat and simmer for 10–15 minutes, until the water is absorbed.
- Remove from the heat, cover and rest for 5 minutes.
- Fluff with a fork and allow to cool slightly.
Step 3: Prepare The Fresh Ingredients
- Wash and dry the greens, cucumber, tomatoes and mangoes.
- Peel and cube the mangoes.
- Cube the cucumber.
- Halve or quarter the cherry tomatoes.
- Slice the onion into thin half moons.
- Prepare the pomegranate arils if using a whole pomegranate.
Step 4: Build The Salad Base
- Place the mixed greens in a large salad bowl.
- Add the cucumber, mango, cherry tomatoes, pomegranate arils and sliced onion.
- Arrange the ingredients evenly to create a colourful salad.
Step 5: Add The Quinoa
- Make sure the quinoa has cooled slightly.
- Add it gently to the salad bowl.
- Fold it through the ingredients using salad servers, taking care not to wilt the greens.
Step 6: Dress And Season
- Drizzle the olive oil evenly over the salad.
- Sprinkle with sea salt and black pepper.
- Gently toss from the bottom upwards until evenly combined.
- Taste and adjust the seasoning if needed.
Step 7: Serve Immediately
- Serve the salad immediately while the greens and vegetables are fresh and crisp.
- Garnish with extra mango cubes and pomegranate arils if desired.
Notes
- 🥭 Choose Ripe Mangoes: Select sweet, ripe mangoes that are still firm enough to cut into neat cubes without becoming mushy.
- 🌾 Rinse the Quinoa: Rinse the quinoa thoroughly before cooking to remove its natural bitter coating and improve its flavour.
- ❄️ Cool The Quinoa: Allow the cooked quinoa to cool before adding it to the salad so the fresh greens remain crisp.
- 🥬 Keep Greens Dry: Wash and dry the salad leaves thoroughly to prevent excess water from making the salad soggy.
- ❤️ Use Fresh Pomegranate: Fresh pomegranate arils add the best colour, juicy texture, and sweet-tart flavour to the salad.
- 🥒 Cut Ingredients Evenly: Dice the mango and cucumber into similar-sized pieces so every serving has a balanced combination of flavours and textures.
- 🫒 Dress Before Serving: Add the olive oil, salt and pepper shortly before serving to keep the Pomegranate Mango Salad fresh and crisp.
- 🥗 Toss Gently: Fold the ingredients together carefully to avoid crushing the mango, pomegranate arils, and delicate greens.