The Pioneer Woman Tasty Kitchen
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Mango, Tomato, and Red Onion Salad

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Level: Easy

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Description

This salad is a healthy finger food for brunch or a nice appetizer before dinner. We use slightly underripe mangos with this recipe for two reasons. The firmness makes it easier for people to pick up with fingers instead of having to always use a utensil. Also, the subtle sweetness goes really well with the ripe tomatoes.

Ingredients

  • FOR THE DRESSING:
  • 2 teaspoons White Vinegar
  • 2 Tablespoons Olive Oil, Extra Virgin
  • 2 teaspoons Lime Juice
  • 1 teaspoon Sugar
  • ½ teaspoons Salt
  • 1 pinch Black Pepper
  • FOR THE SALAD:
  • 1 whole Mango, Slightly Underripe
  • ¼ cups Red Onion, Long Thin Slices
  • 2 whole Large Tomatoes
  • Cilantro For Garnish

Preparation

For the dressing, whisk lime, white vinegar, olive oil, sugar, salt, and black pepper. Set aside.

Slice mango and red onion into thin strips. Slice tomatoes into half-inch slices.

Arrange a layer of tomatoes on a large plate. Place mango slices and red onion towards the middle. Drizzle salad dressing over everything and garnish with fresh cilantro and extra salt for taste. Serve immediately.

Note: Make sure to use slightly underripe mangos, as this assures the mango strips are firm to eat and have a subtle sweetness that goes well with the tomatoes.

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