Asparagus and Mango Salad Recipe

This is a super healthy and super simple Asparagus and Mango Salad Recipe! Crunchy, juicy, and flavorful!

Like our Citrus Avocado Salad Recipe and the Turmeric Couscous Salad Recipe, it's a perfect weeknight salad!

Main Salad Ingredients:

• Asparagus: they come in bunches at the grocery store, so 1 bunch is plenty
• Mango: 1 mango, peeled, diced - it adds sweetness and that subtle fruity flavor
• Lettuce: just a little bit of Romaine lettuce for a heartier salad
• Red onion: for some extra flavor and that red color 🙂
• Dried cranberries: for extra sweetness
• 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

You may also like to add: some goat cheese or blue cheese, or bocconcini, and/or a little bit of shredded or sliced apple

The Dressing for the Asparagus and Mango Salad Recipe:

The dressing is simple! It's made by mixing together extra virgin olive oil, balsamic vinegar, garlic, and a little bit of honey, for some extra sweetness.

You may also like to add a little sesame oil and/or some freshly ground ginger if you like. 1/4 teaspoon of sesame oil would be plenty and 1/2 teaspoon of fresh ginger would add a little more spice.

How to cook the Asparagus for the salad:

1. Fill a medium-sized pan (large enough to fit the asparagus spears) with water and bring to a boil.
2. 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.
   
   
   
3. Rinse the asparagus and add it to the boiling water.
   
4. 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.
   
   
   
5. 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.
   
6. 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.
   
   

How to make the Asparagus and Mango Salad Recipe:

1. Cook the asparagus (see directions above) and cut them into bite-size pieces
2. Combine all salad ingredients (the asparagus, mango, lettuce, red onion, and almonds) in a large salad bowl.
3. Prepare the dressing: in a small mixing bowl combine all dressing ingredients (olive oil, balsamic vinegar, honey, and garlic)

Other quick salad recipes:

Recipe

Asparagus and Mango Salad Recipe

Irina

This is a super healthy and super simple Asparagus and Mango Salad Recipe! Crunchy, juicy, and flavorful! A perfect weeknight salad!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Salads

Cuisine American

Servings 6

Calories 124 kcal

Ingredients

  

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Salad Ingredients:

• ▢ 1 bunch of asparagus - medium thickness tough ends trimmed
• ▢ 1 large mango peeled and diced
• ▢ 1/2 head Romaine lettuce rinsed and chopped - used the lighter end of the lettuce, it's more crunchy
• ▢ 1/4 red onion thinly sliced - or substitute for sweet onion or scallions
• ▢ 1/4 cup sliced blanched almonds
• ▢ 1/2 cup dried cranberries

Dressing Ingredients:

• ▢ 2 tablespoons extra virgin olive oil
• ▢ 2 teaspoons balsamic vinegar
• ▢ 1 heaping teaspoon honey
• ▢ 1 small garlic clove or 1/2 large clove, minced

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.
• Combine all salad ingredients in a large mixing bowl
• Combine all dressing ingredients in a small mixing bowl and stir well.  Stir the dressing into the salad until well combined.

Notes

• You may also like to add: some goat cheese or blue cheese, or bocconcini, and/or a little bit of shredded or sliced apple
• store leftovers in an airtight container, in the refregirator

Nutrition

Calories: 124kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.002gSodium: 3mgPotassium: 113mgFiber: 2gSugar: 13gVitamin A: 597IUVitamin C: 13mgCalcium: 19mgIron: 0.4mg

Tried this recipe?Let us know how it was!