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Vibrant Mango and Grilled Eggplant Salad with Spicy Cashew Dressing
Discover a bold and colorful salad with mango, grilled eggplant, and a spicy cashew dressing. Perfect for a healthful, plant-based meal.
Looking for a salad that bursts with color, flavor, and nutrition? This Vibrant Mango and Grilled Eggplant Salad with Spicy Cashew Dressing is a bold twist on traditional salads, offering a delightful mix of textures and tastes. Packed with antioxidants from the mango and rich fibers from the eggplant, this salad is not only visually stunning but also a powerhouse of nutrients. Each bite delivers a perfect balance of sweet, savory, and spicy.
This salad is ideal for those who want to enjoy a healthful, plant-based meal that feels indulgent. The combination of fresh mango and smoky grilled eggplant provides a satisfying base, while the spicy cashew dressing adds a creamy, zesty kick without any dairy. Whether you're a salad lover or just looking to add more plant-based meals to your diet, this recipe is a delicious way to eat more vegetables and fruits naturally.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mexican
Discover a bold and colorful salad with mango, grilled eggplant, and a spicy cashew dressing. Perfect for a healthful, plant-based meal.
Ingredients
- • medium eggplant: 1, sliced into rounds
- • ripe mango: 1, peeled and cubed
- • arugula: 2 cups
- • cherry tomatoes: 1 cup, halved
- • red onion: 1 small, thinly sliced
- • fresh cilantro: 1/4 cup, chopped
- • cashews: 1/2 cup, soaked for 2 hours
- • water: 1/4 cup
- • lime juice: 2 tablespoons
- • sriracha sauce: 1 tablespoon
- • garlic clove: 1, minced
- • olive oil: 2 tablespoons
- • salt and pepper: to taste
Instructions
- 1 Preheat your grill or a grill pan over medium-high heat.
- 2 Brush the eggplant slices with 1 tablespoon of olive oil and season with salt and pepper. Grill for about 4-5 minutes on each side until tender and charred.
- 3 While the eggplant is grilling, prepare the spicy cashew dressing. Drain the soaked cashews and blend them with water, lime juice, sriracha sauce, and garlic until smooth. Adjust seasoning with salt and pepper.
- 4 In a large salad bowl, combine the arugula, mango cubes, cherry tomatoes, red onion, and cilantro.
- 5 Once the eggplant is grilled, cut the slices into halves or quarters and add them to the salad bowl.
- 6 Drizzle the spicy cashew dressing over the salad and toss gently to combine all ingredients.
- 7 Serve immediately, garnished with additional cilantro if desired.
Serving Suggestions
- • This salad pairs beautifully with a chilled glass of sparkling water infused with cucumber and mint for a refreshing contrast. For a heartier meal, serve alongside quinoa or a slice of whole-grain bread to complement the salad's flavors. Adding a sprinkle of toasted sesame seeds can also enhance the texture and provide a nutty note. For an extra layer of flavor, consider serving this salad with a side of grilled portobello mushrooms or a simple avocado toast. The richness of the mushrooms and creaminess of the avocado will complement the vibrant salad, making it a perfect meal for brunch or lunch.
Storage Tips
To store leftovers, keep the salad and dressing separate. Place the salad in an airtight container and refrigerate for up to 2 days. The dressing can be stored in a small jar for the same duration. Before serving again, toss the salad with the dressing to refresh the flavors. If the cashew dressing thickens, stir in a little water to reach the desired consistency.
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