Mango salmon salad is full of amazing flavors: ripe mango, avocado, feta cheese, and lemon-honey dressing. Enjoy this complete meal in one bowl for dinner or breakfast.
Mango and salmon salad recipe
If you make salmon fillets for dinner, add an extra one to make this entree salmon salad the next day. Easy, complete meal salad that will not require too much chopping. What can be better?
This salad combines a burst of amazing flavors: sweet mango, salty feta cheese, tender baby spinach, and rich creamy avocado.
High in protein and healthy fats, this salmon mango salad will keep you full and satisfied for a long time.
The image below shows the ingredients you will need to make the salad and the dressing. Please, see the recipe card below for the ingredients quantities.
Salmon: you will need fillets of cooked salmon. Remove any bones before adding them to the salad. I used frozen salmon fillets and thawed them in cold water for 15 minutes before baking.
Olive oil and salt: for cooking the fish.
Baby Spinach: I used baby spinach. You can use spring mix, arugula, or a mix of both.
Mango: make sure to use ripe mango. Ripe mango is soft when gently pressed with fingers. If it is hard, let it ripe on a counter for a few days. Keep the ripe mango in the fridge.
Avocado: you will need ½ avocado for one serving.
Crumbled feta cheese: feta cheese pairs well with the mild taste of fish. It brings a tangy and briny taste to the salad.
What dressing to chose
You can use any of your favorite store-bought or homemade dressings for the salad. The best ones to use with a salmon salad are balsamic vinaigrette, honey-mustard, or lemon herb.
Home-made dressings are always healthier and better. I offer you to try a simple lemon and honey dressing with the basil to pair with the dish.
It is very easy to make and you more likely already have all the needed ingredients.
To make the dressing:
- Add: in a small bowl, add olive oil, lemon juice, lemon zest, honey, dried basil, and salt.
- Mix: use a whisk to mix the added ingredients until one consistency.
- Taste: I always taste the dressing before adding it to the salad as it may need some extra salt or honey.
How to make the salad
Note: if using the leftovers of cooked salmon or smoked fish, skip the first step.
Cook the fish: preheat oven to 400°F and line the baking pan with parchment paper. Pat dry the fillets and remove any bones. Rub the fish with olive oil and salt. Bake for about 15-18 minutes, depending on the thickness. The fish is cooked when the flesh flakes and the internal temperature reaches 145°F. When the fish cools down, cut in into bite-size pieces.
Assemble the salad: in a large shallow dish or a bowl, add a thick layer of spinach and drizzle it with a teaspoon of prepared dressing. Now, add diced mango, avocado, and crumbled cheese. Top with cubed salmon fillets and the remaining dressing. Enjoy it right away.
- Make sure both mango and avocado are ripe.
- Add a little bit of dressing to the spinach first. This way you will not have to mix the salad at the end to distribute the dressing evenly.
- I always recommend washing spinach or any other salad mixes even if they have "Triple washed" on the packing.
I recommend enjoying the prepared salad right away. If needed, store the leftovers for up to 24 hours in the fridge. After 24 hours, the salad will start fermenting and will become soggy.
The salad takes only a few minutes to assemble if you already have prepared salmon and dressing.
Optional add-ons and substitutions
- you can use smoked salmon instead.
- use goat cheese instead of feta.
- add roasted pumpkin seeds and hemp seeds for extra nutrition.
- add fresh cucumber or bell peppers for a crunchy taste.
Other salads you may like
Mango Salmon Salad
- 1 Measuring Cup
- 1 set of measuring spoons
- 1 small bowl or a jar
- 1 Baking pan
- 2 4-5 oz salmon fillets, thawed
- 1 Tablespoon olive oil for baking
- ¼ teaspoon salt
- 3 cups cups baby spinach
- 1 medium ripe mango, peeled and diced
- 1 avocado, diced
- 2 Tablespoons crumbled feta cheese
Simple lemon and honey dressing
- ¼ cup extra virgin olive oil
- 1 Tablespoon lemon juice
- ½ teaspoon lemon zest
- 1 Tablespoon honey
- ¼ teaspoon dried basil
- ⅛ teaspoon salt or more by taste
- Preheat oven to 400°F. Line the baking pan with parchment paper. Rub thawed salmon fillets with salt and olive oil. Bake for about 15-18 minutes until the internal temperature reaches 145°F.
- In a large plate or bowl, add baby spinach, diced mango, diced avocado, and feta cheese.
- Once the fish is cooked, let it cool down until not too hot to handle. Cut the salmon into bite-size pieces. Add the fish to the salad bowl. Dress it in the simple lemon and honey dressing. Enjoy!
Simple lemon and honey dressing
- In a small bowl or a glass jar, add ¼ cup olive oil, 1 tablespoon lemon juice, ½ teaspoon lemon zest, 1 tablespoon honey, ¼ teaspoon dried basil, and ¼ teaspoon salt.
- Stir well with a whisk until well combined, or shake well if using a jar with a lid. Split the dressing between two salads.
- you can use other greens such as spring mix or arugula.
- use a ripe mango.
- you can use the leftovers salmon or even smoked salmon.