This is a super healthy and super simple Asparagus and Mango Salad Recipe! Crunchy, juicy, vibrant, and flavorful! Like our Citrus Avocado Salad Recipe and the Turmeric Couscous Salad Recipe, it's a perfect weeknight salad!
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The combination of crisp asparagus, sweet mango, tangy red onion, and dried tart cranberries creates a beautiful fusion of flavors. Plus, the salad is packed with nutritious ingredients high in fiber, vitamins, and antioxidants. What's not to like?!
You can also easily customize this recipe based on your preferences and the ingredients you have on hand. Whether you prefer different nuts, fruits, or greens, or want to add additional ingredients like cheese or protein, the recipe is definitely flexible and adaptable.
Ingredients
- Asparagus: it comes in bunches at the grocery store, so 1 bunch is plenty. You'll need to blanch it a little before adding it to the salad. Here is a great post on How To Blanch Perfect Asparagus.
- Mango: adds sweetness and that subtle fruity flavor. Refer to our How to Cut a Mango on choosing ripe mangoes, cutting them, and keeping them fresh after they are cut.
- Lettuce: just a little bit of Romaine lettuce for a heartier salad. I like to chop up the lighter end of the lettuce, the crunchier part.
- Red onion: for some extra depth and flavor, and that red color :). If you like red onion in your salad, here are some other recipes using red onion: Olivier Salad with Cucumbers, Turmeric Couscous Salad Recipe, Beef and Popcorn Shrimp Tacos.
- Dried cranberries: for extra sweet and tart flavor.
- Almonds: sliced, blanched almonds will work best, but adding these is optional. You may also like to substitute the almonds for crushed walnuts, or any other nut
- Radish: add a crisp texture and a peppery flavor to the salad. Adding radish is optional, but I like that extra bright color in an almost all-green salad. Just make sure to slice them super thinly for a subtle taste.
- Dressing: a combination of honey (see below for a vegan-friendly option), olive oil, balsamic vinegar, minced fresh garlic, and a little salt.
see the recipe card at the end of the post for ingredient quantities
Substitutions and variations
- Make it Vegan: Replace the honey in the dressing with a vegan alternative such as agave nectar or maple syrup.
- Grilled asparagus: Instead of blanching the asparagus, you can grill it for a smoky flavor. Simply brush the asparagus spears with olive oil and grill them until tender and slightly charred.
- Fruit variations: Instead of mango, you can use other fruits like diced pineapple, apple, pear, or even pomegranate arils. Adding fruit to veggie salads, like in this Sweet Carrot Salad Recipe, brings juiciness and a little sweet flavor. I even love adding apples to a savory salad such as this Chicken Salad with Apples and Cranberries.
- Add Cheese (for non-vegans): Add some crumbled feta cheese, goat cheese, or bocconcini (like in this Cherry Tomato and Asparagus Salad).
- Add Herbs: Fresh herbs like basil, mint, or cilantro can add a burst of freshness to the salad. Chop them finely and toss them with the other ingredients.
- Dressing: You may also like to add a little sesame oil and/or some freshly ground ginger if you like. ¼ teaspoon of sesame oil would be plenty and ½ teaspoon of fresh ginger would add a little more spice.
Preparation
STEP 2: Make the dressing
While the asparagus is cooking and cooling, in a small bowl, whisk together the honey, olive oil, balsamic vinegar, minced garlic, and salt until well combined.
STEP 3: Dice all ingredients
Cut up the cooled asparagus, cut the mango into cubes, tear the Romaine lettuce leaves into bite-sized pieces (or simply chop it, dice the onion, and thinly slice the radish (if using). Place all ingredients into a large mixing bowl.
STEP 2: Stir all ingredients together
Stir in the dressing and toss gently until everything is evenly coated with the dressing.
Top Tips
- Choose fresh, ripe mangoes, crisp asparagus, and vibrant lettuce for the best flavor and texture.
- When blanching the asparagus, be sure not to overcook it. The asparagus should be tender yet still crisp. Plunge them into ice water immediately after blanching to stop the cooking process.
- To prevent the flavor of the red onion from overpowering the salad, thinly slice it. You can also soak the sliced onions in cold water for a few minutes to mellow out their sharpness.
- If time allows, let the assembled salad sit for a few minutes before serving. This allows the flavors to meld together and develop even more depth.
Frequently Asked Questions
Yes, you can prepare some components of the salad ahead of time, such as blanching the asparagus and making the dressing.
Fresh asparagus is preferred due to its crisp texture and flavor. But, you can use frozen asparagus if fresh is not available. Thaw the frozen asparagus before blanching it for the salad.
The dressing can be stored in an airtight container in the refrigerator for up to one week. Give it a good shake or stir before using it.
Look for mangoes that yield slightly to gentle pressure and have a sweet aroma at the stem end. Avoid mangoes with wrinkled skin or visible bruises.
Serving suggestions
Serve the salad alongside a grilled appetizer such as this Cinnamon Pineapple and Beef Appetizer or a fresh, light appetizer such as this Asparagus in Smoked Salmon and Cucumber. This Tuna with Sundried Tomatoes and Figs dish also goes great with the salad. Pair the salad with a light soup, like this Simple Cabbage Soup. Or, enjoy it with this Curried Rice Sautee.
Other quick salad recipes
If you tried this Asparagus and Mango Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Asparagus and Mango Salad Recipe
Ingredients
Salad Ingredients:
- 1 bunch asparagus
- 1 mango large
- ½ head Romaine lettuce rinsed and chopped - used the lighter end of the lettuce, it's more crunchy
- ¼ red onion thinly sliced
- ¼ cup almonds sliced or slivered - I purchase sliced ones at the store
- ½ cup dried cranberries
- 3 radishes - optional, thinly sliced
Dressing Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 heaping teaspoon honey
- 1 small garlic clove or ½ large clove, minced
- ½ teaspoon salt or to taste
Instructions
- Cook the asparagus: fill a medium-sized pan (large enough to fit the asparagus spears) with water and bring to a boil. While the water is preparing to boil, break off the tough ends of the asparagus and discard. The ends will snap once you start bending them. Rinse the asparagus and add it to the boiling water. Reduce heat to low and cook for about 3-5 minutes, depending on the thickness of the asparagus stalk. It should turn bright green and become crisp-tender. Meanwhile, prepare a bowl of cold water and add ice. This will be used to “shock” the asparagus and prevent it from cooking while it’s still hot. We don’t want it to be overcooked and mushy. Plus, “shocking” the asparagus in water will help keep the nice bright green color. Drain the asparagus, and immediately toss them into the icy water. Let them cool in the water for about 20 seconds and transfer the asparagus to a clean paper towel for a quick and gentle pat and dry.
- While the asparagus is cooking and cooling, in a small bowl, whisk together the honey, olive oil, balsamic vinegar, minced garlic, and salt until well combined. Set aside.
- Cut up the cooled asparagus, cut the mango into cubes, tear the Romaine lettuce leaves into bite-sized pieces (or simply chop it, dice the onion, and thinly slice the radish (if using). Place all ingredients into a large mixing bowl.
- Stir in the dressing and toss gently until everything is evenly coated with the dressing.
Notes
- Choose fresh, ripe mangoes, crisp asparagus, and vibrant lettuce for the best flavor and texture.
- When blanching the asparagus, be sure not to overcook it. The asparagus should be tender yet still crisp. Plunge them into ice water immediately after blanching to stop the cooking process.
- To prevent the flavor of the red onion from overpowering the salad, thinly slice it. You can also soak the sliced onions in cold water for a few minutes to mellow out their sharpness.
- If time allows, let the assembled salad sit for a few minutes before serving. This allows the flavors to meld together and develop even more depth.
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