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Mango Salad with Toasted Almonds + Sweet Chilli Dressing

  • Total Time: 20 minutes
  • Yield: 8 1x
  • Diet: Gluten Free


Units Scale
  • 2 bunches broccolini, sliced diagonally
  • 1 cucumber, sliced into ribbons
  • 4 cup cups baby spinach leaves
  • 2 large mangoes, cubed
  • 2 avocados, cubed
  • 1/2 red onion, sliced
  • 1/2 cup extra virgin olive oil
  • 1/4 cup sweet chilli sauce
  • 1 lemon, juiced
  • 1/2 cup slivered almonds, toasted
  • 1 red chilli, seeds removed (optional)


  1. Heat frying pan. Add 1 tablespoon of extra virgin olive oil. Once hot, add broccolini, a pinch of salt and cook for 5 minutes or and a pinch of salt.
  2. Combine the dressing ingredients (oil, sweet chilli sauce, lemon juice and 1/4 tsp salt).
  3. In a large salad platter/bowl, add spinach, broccolini (sliced into bite-sized pieces), cucumber, onion, avocado and mango. Top with almonds, diced chilli and serve with dressing.


  • If you don’t have broccolini, use asparagus.
  • Swap mango for strawberries if it’s not summer.
  • This is a great basic salad dressing so keep it on hand for future recipes too. It makes about 1 cup.
  • Prep Time: 10 mins
  • Cook Time: 10 mins