Mango Olive Salad Recipe

Peel and dice mango

Using a sharp knife, stand each mango upright and slice off the cheeks from either side of the large pit. Score the flesh in a crosshatch pattern without cutting through the skin, then scoop diced mango into a bowl. Aim for roughly 1/2-inch cubes (about 2 cups diced total).

Thinly slice the red bell pepper into 1/4-inch strips and thinly slice the red onion. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes then drain and pat dry.

Rinse and spin or pat dry the mixed salad greens. Roughly chop larger leaves if desired so all pieces are bite-sized.

Pit and halve the Kalamata olives and slice the green olives if not already sliced. Place olives in the salad bowl with the prepared vegetables.

In a small bowl or jar, combine the extra-virgin olive oil, fresh lime juice, honey (or agave), white wine vinegar, Dijon mustard, sea salt, black pepper, and red pepper flakes if using.

Whisk vigorously (or shake in a lidded jar) until the dressing emulsifies and becomes slightly thickened, about 20–30 seconds. Taste and adjust seasoning: add more lime for acidity, honey for sweetness, or salt as needed.

Add the diced mango to the bowl with the olives and vegetables. Add the chopped cilantro and, if using, the toasted pepitas or almonds.

Drizzle about two-thirds of the dressing over the salad and gently toss with salad tongs or two large spoons until everything is evenly coated. Be gentle so the mango pieces hold their shape.

Taste and add more dressing as desired. Sprinkle the crumbled feta or queso fresco over the top and finish with a crack of black pepper. Serve immediately.