Mango Arugula Salad with Chili and Lime
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This mango arugula salad is fresh, bold, and super simple to make. The sweetness of ripe mango balances with the peppery bite of arugula (rocket lettuce), the heat of chili, and a zesty lime dressing. It’s a salad that wakes up your taste buds and comes together in less than 15 minutes. If you’ve got a ripe mango and a few pantry basics, you’re halfway there.
This isn’t a traditional Indonesian dish, but it’s inspired by the flavors I grew up with. Think of it as Indo-fusion or Southeast Asian-inspired. You’ll taste familiar ingredients like fish sauce, lime, chili, and mango, flavors often found in Indonesian cooking and Dutch Indonesian influenced meals. It’s not classic, but if you like those flavor combinations, this one is worth trying.
How to Serve Mango Arugula Salad
You can serve this salad on its own for a light lunch or as a side dish with grilled chicken, shrimp, or satay. I love bringing it out at BBQs or when I want something quick and fresh with rice or noodles. It pairs well with anything that needs a little zing.
How to Make this Mango Salad
You just toss the fresh ingredients together in a bowl and whisk up a quick dressing. The mango brings sweetness, the chili brings heat, and the lime dressing brings it all together.
Continue below for the full recipe with ingredients and step-by-step instructions.
Customization Options
- Swap the arugula for baby spinach or mixed greens if you prefer something milder.
- Add grilled chicken, shrimp, or tofu to turn it into a main dish.
- Leave out the chili or reduce it for a milder version.
- If you don’t like cilantro, fresh mint or Thai basil works well too.
Mango Arugula Salad
Made with peppery arugula, fresh mango, chili, and lime juice, this salad is quick and full of flavor.
Substitute the fish sauce with soy sauce to make this salad suitable for vegetarians.
This recipe makes about 2 large servings or 4 small side portions.
Ingredients
- 1 ripe mango, peeled and diced
- 3 cups arugula, washed and dried
- ¼ cup thinly sliced red onion
- 1 small chili pepper, thinly sliced (adjust to your heat level)
- 1 tbsp olive oil
- 1 tbsp freshly squeezed lime juice
- 1 tsp honey
- 1 tsp fish sauce (or soy sauce for vegetarian/vegan)
- 2 tbsp chopped cilantro
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine the mango, arugula, sliced red onion, and chili pepper.
- In a small bowl, whisk together olive oil, lime juice, honey, and fish sauce (or soy sauce). Add salt and pepper to taste.
- Taste the dressing and tweak it if needed – add more lime for tartness or honey for a bit more sweetness.
- Pour the dressing over the salad and toss everything gently to combine.
- Garnish with chopped cilantro and serve right away.
Notes
- If the mango isn’t sweet enough, you can add a little more honey to balance the flavor.
- Store any leftovers in an airtight container in the fridge for up to 1 day. The greens may wilt a bit, but the flavors stay nice.
- If you want to prep ahead, keep the dressing separate and toss everything just before serving.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 206Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 540mgCarbohydrates: 36gFiber: 4gSugar: 29gProtein: 3g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
For even more tasty salads, check out the full collection of salad recipes here.
