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Thai Mango Salad with Peanut Dressing

Irresistibly Fresh Thai Mango Salad with Peanut Dressing

This Thai Mango Salad with Peanut Dressing is a vibrant dish, perfect for summer, easy to prepare, gluten-free, and vegan-friendly.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine Thai
Servings 4 servings
Calories 180 kcal

Equipment

  • mixing bowl
  • whisk
  • tongs

Ingredients
  

For the Salad

  • 1 head Butter Lettuce Provides a crisp, tender base; substitute with any mild green like romaine or spring mix.
  • 1 large Mango Adds natural sweetness and juiciness; use ripe mango for optimal flavor or try diced avocado for a creamier texture.
  • 1 medium Red Bell Pepper Adds crunch and color; substitute with yellow or orange bell pepper or cucumbers for different texture.
  • 1 Jalapeño optional; provides heat; omit for a milder salad or use diced chili for extra spiciness.

For the Dressing

  • ¼ cup Peanut Butter Forms the base of the creamy dressing; for a nut-free option, use sunflower seed butter.
  • 2 tablespoons Lime Juice Provides acidity and brightness; lemon juice can also be used as a substitute.
  • 1 tablespoon Maple Syrup Adds sweetness to make the dressing vegan-friendly; honey can work if not vegan.
  • 2 tablespoons Tamari A gluten-free option for soy sauce, keeping the dressing gluten-free.
  • 1 teaspoon Sesame Oil optional; adds depth; replace with a neutral oil for varied flavor.

For Garnish

  • ¼ cup Cilantro Brightens the salad with fresh herbal notes; omit for a cilantro-free version or substitute with basil for a different flavor profile.

Instructions
 

Step-by-Step Instructions

  • Begin by washing the butter lettuce thoroughly under cold water and patting it dry; then chop it into bite-sized pieces.
  • Dice a ripe mango into small cubes, ensuring the sweetness shines through, and slice the red bell pepper into thin strips for crunch. If you decide to use jalapeño, slice it thinly for a kick of heat. Gather a large mixing bowl for tossing the salad.
  • In a medium mixing bowl, combine creamy peanut butter, fresh lime juice, maple syrup, tamari, and sesame oil. Whisk these ingredients together until the mixture is smooth and well-blended.
  • In the large bowl with the butter lettuce, gently toss in the diced mango, sliced red bell pepper, and the optional jalapeño. Ensure each ingredient is evenly distributed.
  • Pour the prepared peanut dressing directly over the salad ingredients in the bowl. Using tongs, toss the salad gently but thoroughly until every piece is coated with the rich and creamy dressing.
  • Sprinkle freshly chopped cilantro over the top of the salad to add a pop of flavor and color. Serve the salad immediately for a refreshing crunch, or cover it and chill in the refrigerator for up to 30 minutes if desired.

Notes

Best enjoyed fresh, but if left out, consume within 2 hours. Store salad components separately in airtight containers for up to 3 days. Freezing is not recommended for the salad; however, you can freeze the dressing for up to 1 month.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 4gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 200mgPotassium: 250mgFiber: 3gSugar: 8gVitamin A: 1500IUVitamin C: 45mgCalcium: 20mgIron: 1mg
Keyword Gluten-Free Salad, healthy salad, Peanut Dressing, summer salad, Thai Mango Salad, Vegan Salad
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