Mango-Chutney Salad
30 minutes or less A delightful luncheon dish, this light main-course salad calls for a fruit- or vegetable-laden quick bread or muffins or grilled cheese sandwiches. And it allows for a rich dessert such as a lemon or apple tart with vanilla ice cream. Offer herbed tea as a beverage.
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30 minutes or less
A delightful luncheon dish, this light main-course salad calls for a fruit- or vegetable-laden quick bread or muffins or grilled cheese sandwiches. And it allows for a rich dessert such as a lemon or apple tart with vanilla ice cream. Offer herbed tea as a beverage.
Ingredients
- 5 oz. mixed spring greens, rinsed and dried
- 3 ripe mangoes, peeled and diced
- 1/2 cup chopped pecans
- 1 cup sliced water chestnuts
- 1 tsp. curry powder, or more to taste
- 2 Tbs. vegetable oil
- 4 Tbs. rice vinegar
- 1/4 cup plain nonfat yogurt
- 3/4 cup mango chutney
- Shredded fresh ginger for garnish
Preparation
- Arrange greens in a salad bowl, and toss with mangoes, pecans and water chestnuts. Set aside.
- Stir together curry powder, vegetable oil, vinegar, yogurt and chutney to make a thick, creamy dressing. Pour over salad mixture, and toss to combine well. Garnish with shredded ginger, and serve.
Nutrition Information
- Serving Size Serves 2
- Calories 640
- Carbohydrate Content 80 g
- Cholesterol Content 0 mg
- Fat Content 37 g
- Fiber Content 14 g
- Protein Content 10 g
- Saturated Fat Content 23 g
- Sodium Content 80 mg
- Sugar Content 49 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g