Thai Mango Salad: A Zesty Sweet-and-Spicy Spring Salad Recipe
A halal-friendly Thai-inspired salad blending tart apple, crisp celery, and succulent grapes with a zesty lemon-mayo dressing. Topped with crunchy walnuts and brightened by a touch of spice, this no-cook dish is a vibrant, protein-rich springtime favorite for all ages.
- Prep Time: 15
- Total Time: 15
- Yield: 6 servings 1x
- Category: quick
- Method: No-Cook
- Cuisine: Thai-Style
- Diet: Vegetarian
Ingredients
Dressing:
1/2 cup mayonnaise
1 tablespoon fresh lemon juice (not bottled)
1/2 teaspoon ground black pepper
Salt to taste
Salad Base:
2 large apples (Granny Smith or Red Delicious), diced
1 cup celery, chopped
1 cup walnuts, chopped
1 cup grapes, halved
Lettuce leaves (mixed or romaine) for serving
Instructions
Prep ingredients: Dice apples; chop celery and walnuts. Halve grapes to maintain their juiciness.
Mix dressing: In a small bowl, combine mayonnaise, lemon juice, and black pepper. Whisk until smooth for a silky texture.
Combine salad: In a large bowl, add apples, celery, walnuts, and grapes. Pour dressing over the mixture and toss gently to coat—avoid overworking to prevent bruising apples.
Serve: Layer salad onto crisp lettuce leaves. Serve immediately or chill for 15 minutes to let flavors meld.
Notes
Toasted walnuts: Toast nuts in a dry skillet for 2–3 minutes until aromatic for deeper flavor.
Boost sweetness: Add 1 teaspoon honey or 2 tablespoons coconut flakes for extra tropical flair.
Mild to spicy: Introduce a pinch of cayenne pepper to customize heat level.
Halal adaptation: Omitted fish sauce; used mayonnaise as a creamy substitute.
Lettuce wrap: Serve in large lettuce leaves for a fresh, handheld option.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 5mg