Gold on a Bed of Green Leaves Salad Recipe

Mango has been rightly called Gold here, not of course because it tastes like Gold or something, its vibrant yellow seems to radiate like that of the Golden color. Mango is almost as well liked universally as Gold and fruit lovers wait impatiently for the season to start. Not only do they taste good, mangoes are ample suppliers of carotenoids which prevent free radical attack on the body.

The salad here combines mango slices with green salad leaves and makes a truly enjoyable meal which does not take much effort. In twenty minutes of easy work, you will have something to make the guests smile with glee. Follow our step by step guide for the most detailed recipe. Here is to seasons and the fruits that they gift us!

Preparation time: 20 minutes
Serving size: 4 person
Utensils needed: Salad platter, mixing bowl


– 1 large ripe mango
– 200 g (7 oz) mixed baby spinach leaves, watercress and rocket or frisee
– about 12 fresh basil leaves, coarsely shredded or torn
– about 6 sprigs of fresh coriander, stalks discarded, then coarsely chopped
– 30 g (1 oz) cashew nuts or peanuts, toasted and coarsely chopped

Lime and ginger dressing:

– grated zest of 1 lime
– 2 tbsp lime juice
– 2 tsp finely chopped or grated fresh root ginger
– 1 tbsp toasted sesame oil
– 1 tbsp sunflower oil
– salt and pepper (freshly ground pepper will do great)


  • 1

    Peel the mango carefully. Cut slices out of the flesh length ways, leaving back the stone in the middle.

  • 2

    Take a large salad platter out and arrange the salad leaves on it.  Place the mango slices in the middle of the platter.

  • 3

    In a small bowl, mix the zest of 1 lime, lime juice, root ginger, sesame oil, and sunflower oil. Season with salt and pepper according to taste. Whisk together all these well so that an even dressing is prepared. Drizzle this over salad platter.

  • 4

    Sprinkle the cashew nuts or peanuts all over the salad and serve immediately.

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