As someone who once declared, “Fruit in your green salad? …Eww!” or insisted fruits and greens belong on separate plates, I should probably be ashamed. I usually consider myself socially liberal and financially conservative — a stance that has left me politically unaffiliated — but I digress. My sweet husband, Mr. Loaves and Dishes, lovingly calls me a veggie elitist and a foodie separatist because I prefer vegetables. I resist labels, yet today I’m excited to share my new favorite melting-pot salad: Balsamic Mango Red Onion Salad. You’ll love it — I certainly do!
Quick recipe note: this salad pairs exceptionally well with rich, creamy main dishes. The balsamic, the mango’s acidity, and the red onion’s bite cut through heavier, dressed meats. Great companions include garlic chicken, white chicken enchiladas, cheesy chicken and rice, or a chicken casserole with peas and mushrooms. If you want to talk salads (or life — salads are life, right?), meet me after the recipe and we’ll chat.
THE RECIPE FOR BALSAMIC MANGO RED ONION SALAD
Balsamic Mango Red Onion Salad
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Ingredients
- 1 head Green Romaine lettuce
- 1 head Purple Romaine lettuce
- ½ Purple onion
- 1 ripe Mango the fruit, not a bell pepper
- ⅓ Cup Balsamic Vinegar use the best you can afford
- ¼ Cup Olive Oil use the best you can afford
- Parmesan shavings
- Salt and Pepper
Instructions
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Rinse and dry the romaine lettuces, then tear or chop into bite-size pieces. Cut the onion in half from top to bottom, remove the outer skin, and slice very thinly — you’ll only need about a quarter of the whole onion for this salad. Peel the mango with a vegetable peeler, then use a sharp knife to slice bite-size pieces away from the large pit until all the flesh is removed. Combine the lettuces, onion, and mango in a bowl.
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Whisk the balsamic vinegar and olive oil together until combined. Pour the dressing over the mixed salad just before serving. Use a vegetable peeler to shave parmesan from a block of cheese, sprinkle the salad with parmesan, and season generously with salt and pepper. Serve immediately.
Notes
Nutrition
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TIPS AND TRICKS FOR BALSAMIC MANGO RED ONION SALAD
- Tear lettuces for the best texture and slower browning, though cutting is fine if you’re preparing only enough for dinner.
- Dress the salad only when you’re ready to serve to avoid a soggy appearance.
- When cutting mango, watch for the large pit and remove any white fibrous bits near it — they have an unpleasant taste.
- If guests prefer another dressing, note that this salad is already nicely dressed with the balsamic-olive oil mix.
- Mango is a fruit with orange flesh and a large pit — not to be confused with red bell pepper, which is hollow and contains small seeds.
- Invest in a good balsamic vinegar and olive oil if you can. Higher-quality vinegars and oils are more flavorful, and you’ll need less to dress salads well.
RECIPE INSPIRATION FOR BALSAMIC MANGO RED ONION SALAD
My friend Heidi — the queen of salads — introduced me to mango in a salad at a recent Girls Weekend. That sweet mango paired with red onion was a revelation. Heidi’s salads often include many ingredients and gorgeous combinations; I’m still building up to her level, but her approach inspired this simple, delicious recipe.
Do you have a favorite salad? Some people load every topping but skip the lettuce; others prefer bitter greens like I’ve grown to enjoy. I love hearing reader stories and recipe tips — they’re a joy and a blessing.
If you don’t already follow Loaves and Dishes on social media, I’d love to connect. We chat about food, life, and everyday changes. I really appreciate reader comments and messages — they keep me going. Thank you!
“I loved you at your darkest” ~ Romans 5:8