Recipe courtesy of Bal Arneson

Mango and Baby Tomato Salad

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  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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1/4 cup mango juice

3 tablespoons flaxseed oil or extra-virgin olive oil

1 tablespoon lemon juice

Pinch coriander powder

Pinch clove powder

Pinch salt and freshly ground black pepper


2 tablespoons minced fresh mint

1/4 cup minced red onion

1 cup baby tomatoes (cherry or grape), cut in half

1 cup ripe mango chunks

1 tablespoon chopped fresh cilantro

Pinch salt and freshly ground black pepper


  1. Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl. Add the mint, onion, tomatoes, mango, and cilantro and toss well. Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving.
  2. Per Serving: Calories 140; Total Fat 10.5 grams; Saturated Fat 1 gram; Protein 1 gram; Total Carbohydrate 12 grams; Sugar: 9 grams; Fiber 2 grams; Cholesterol 0 milligrams; Sodium 150 milligrams