Delicious Mango Salmon Salad

This mango salmon salad is the ultimate summer salad recipe! Grilled salmon is paired with a delicious mango cabbage slaw and is tossed in the yummiest tahini lime dressing. 

Looking for a healthy flavourful summer salad recipe? This mango salmon salad is just that! Grilled salmon and sweet, juicy mangos are combined with a crunchy herby cabbage slaw and tossed in a delicious tahini lime dressing. Bring to a BBQ or make it for a healthy summer dinner!

The best part? This recipe is really quick to make. Just cook the salmon for a couple minutes on each side, slice up the mangos, make the cabbage slaw and whisk the dressing together. Plus, you can even use grilled prawns (shrimp) or canned salmon if your in a pinch!

Ingredients you’ll need

All you need to make this grilled salmon mango salad recipe are 11 nutritious ingredients:

• Salmon fillets: you’ll need about 4 fillets of good quality fresh salmon or 2 large pieces.
• Cabbage: I used a combo of red and Savoy cabbage for colour.
• Herbs: Roughly chop a bunch of fresh mint and coriander (cilantro) for a beautiful fresh flavour
• Cucumber: You’ll need 2 lebanese/ Persian cucumbers.
• Mango: 1 large calypso mango or your favourite type of mango. 
• Sesame seeds: Toasted sesame seeds will add the most flavour. You can do this yourself by heating some raw sesame seeds in a small skillet over medium low heat. 
• Tahini: hulled tahini, to make the dressing.
• Coconut aminos: You can also use low sodium soy sauce or tamari if you prefer.
• White wine vinegar: or rice vinegar or regular white vinegar to make the dressing.
• Lime: The juice and zest of 1 lime

How to cut a mango

Here is how I cut a mango for a salad:

• Hold the mango straight up and slice lengthwise down each side.
• Cut into the mango on one side until you hit the oval pip in the middle. Repeat on the other side.
• Use a vegetable peeler or sharp knife to peel the skin off the mango. 
• Cut the sections of mango into smaller chunks

How to make mango salmon salad

Salmon: Cut the salmon fillets into 3cm chunks and season well with salt and pepper on both sides. Heat a skillet over a medium heat. Spray with oil, add the salmon and cook for 3 minutes on each side or until just cooked through. Transfer to a plate and set aside to cool slightly.

Prepare the vegetables: Shred the cabbage on a mandolin slicer or in a food processor using the slicing attachment. Dice the cucumbers, remove the mint and coriander (cilantro) leaves from the stem and roughly chop. 

Mango: Cut the mango, into small cubes.

Salad: in a large mixing bowl, combine the shredded cabbage, cucumbers, herbs, mango and sesame seeds.

Tahini lime dressing: In a bowl or jar, combine the tahini, coconut aminos, vinegar and lime. Whisk until smooth and creamy.

Combine: Pour the dressing over the salad. Gently toss until everything is covered in the dressing. Divide into bowls and top with the salmon chunks.

Serve and enjoy!

Ingredient swaps + tips

• Instead of salmon, you could substitute for grilled chicken, tofu, or prawns (shrimp).
• Add more veggies. Sliced red onion and red capsicum (bell peppers) would be great additions.
• Different dressing. Use peanut butter in place of the tahini or use a store-bought French dressing, or a simple lemon vinaigrette.
• Add some grains to make a hearty salad. Try adding 2 cups of cooked brown/ white rice, quinoa or couscous.

How to store

This mango salad is best eaten immediately. However leftovers will keep for up to 3 days in an airtight container in the fridge. Store the salmon in a sport container.

Frequently Asked Questions

Other healthy salmon recipes

Cajun Salmon Quinoa Salad

Teriyaki Salmon with Soba Noodles + Broccolini

Crustless Salmon & Spinach Quiche

Spinach Feta Salmon Burgers

If you try this salmon mango salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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