Introduction
Refreshing, vibrant, and full of contrasting textures, this Egg Mango Salad Bowl is a delightful mix of sweet, savory, and creamy flavors. Perfect for a light lunch or a colorful side dish, it combines the richness of boiled eggs with juicy mango, crisp veggies, and a tangy dressing—all in one nourishing bowl.
Ingredients (Serves 2–3)
- 2 ripe mangoes, peeled and diced
- 4 hard-boiled eggs, sliced or quartered
- 1 small cucumber, sliced or diced
- 1/4 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 cups mixed greens or chopped romaine lettuce
- Fresh cilantro or mint leaves (optional, for garnish)
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon lime juice or lemon juice
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
- Optional: 1/2 teaspoon Dijon mustard or a pinch of chili flakes
Instructions
- Make the dressing: In a small bowl, whisk together olive oil, lime juice, honey, salt, pepper, and optional Dijon or chili flakes until well combined.
- Assemble the bowl: In a large salad bowl or individual serving bowls, layer the mixed greens, mango, cucumber, red onion, and cherry tomatoes.
- Add the eggs: Gently place the sliced boiled eggs on top of the salad.
- Drizzle and toss: Pour the dressing over the salad just before serving. Toss gently if desired, or leave layered for a pretty presentation.
- Garnish and enjoy: Sprinkle with fresh cilantro or mint leaves for an herby finish.
Enjoy !
