• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Littlest Crumb
  • Cocktails
  • Recipe Index
  • About
  • Subscribe
menu icon
go to homepage
  • Cocktails
  • Recipe Index
  • About
  • Subscribe
subscribe
search icon
Homepage link
  • Cocktails
  • Recipe Index
  • About
  • Subscribe
×
Home » Uncategorized

Mango Macadamia Salad

Published: Feb 1, 2021 · Modified: May 17, 2022 by Ali

Jump to Recipe

This simple mango macadamia salad is the perfect light salad to accompany a main meal. Made with fresh spinach, mango slices and avocado for the salad base. Topped with a macadamia nut, olive oil and honey dressing. This salad is so easy, a little fancy and super delicious.

Overhead view of two bowls of mango macadamia salad, a bowl of macadamia nuts, a spoonful of dressing and a brown hand towel

For me, salads have to be quick to make — a side dish that you can speedily whip together to accompany a main dish that maybe doesn’t have too many veggies in it. Some of the best salads are the simplest ones, such as this Easy Grapefruit Arugula Salad with Walnuts and Maple Dressing.

This mango macadamia salad really only has three ingredients so it comes together in less than five minutes. I prefer to eat this salad fresh since the mangoes and avocado taste best as soon as they are cut open, but you can store it in the fridge for a day or two without it losing too much taste.

Side view of three bowls of mango macadamia salad on a grey wood table

Even though the salad base doesn’t have any macadamia nuts in it (just a couple on top for garnish), it doesn’t need it. The macadamia nut dressing is so flavorful and creamy that it provides the perfect balance in taste between the fresh, ripe mangoes and macadamia nut flavor. 

For the dressing, you will need a food processor or a small blender to crush the macadamia nuts into a paste. Just toss all the dressing ingredients into the food processor and pulse until smooth. The dressing can be stored in a sealed jar in the fridge for up to a week. For meal prepping, make the dressing ahead of time and then just throw together the salad base when ready to eat it. 

A bowl of mango macadamia salad on a wooden cutting board next to a brown towel with another salad bowl in the background

Mango Macadamia Salad Ingredients: 

  • Mango — Use one fresh (not frozen), ripe mango.
  • Avocado — Use a ripe avocado, cut into slices or chunks. 
  • Spinach — For this salad, you could substitute the spinach for arugula or a spring mix.
  • Macadamia Nuts —These are expensive! But you don’t need very many for this salad. Plus, using them in the dressing rather than on the salad gets more bang for your buck in terms of flavor to dollar value. 
  • Olive Oil — a creamy dressing base 
  • Lemon Juice — for the macadamia dressing 
  • Honey — a little sweetness for the dressing

Other salads you may like:

Print

📖 Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of two bowls of mango macadamia salad, a bowl of macadamia nuts, a spoonful of dressing and a brown hand towel

Mango Macadamia Salad


★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Author: Alejandra | The Littlest Crumb
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe
Pin Recipe

Description

This simple mango macadamia salad is the perfect light salad to accompany a main meal.


Ingredients

Scale
  • Salad:
    • 1 large mango, thinly sliced
    • 1 large avocado, thinly sliced 
    • 4 cups fresh spinach, packed 
  • Dressing:
    • ¼ cup dry roasted macadamia nuts 
    • ¼ cup olive oil 
    • 1 tbsp lemon juice 
    • 2 tsp honey 
    • a dash of salt and pepper, to taste 

Instructions

  1. In a large serving bowl, toss together the mango, avocado and spinach. 
  2. Add the macadamia nuts, olive oil, lemon juice, honey, salt and pepper to a food processor. Pulse until the dressing is smooth. 
  3. Pour the dressing over the salad and serve. 

Notes

  • If you prefer, you can cut the avocado and mangoes into bite sized chunks instead of strips. 
  • Store extra dressing in a sealed jar in the fridge for up to a week.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Tossed, Blended
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 357
  • Sugar: 15.5g
  • Sodium: 132mg
  • Fat: 27.8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 22.3g
  • Trans Fat: 0g
  • Carbohydrates: 27.4g
  • Fiber: 9.6g
  • Protein: 7.6g
  • Cholesterol: 0

Keywords: mango, macadamia nut, macadamia salad

Leave a comment if you tried this recipe!

More Uncategorized

  • An ice cream scoop of macadamia ice cream with toasted coconut on top, and a measuring spoon in the foreground
    Macadamia Ice Cream
  • Overhead view of a plate of grapefruit arugula salad on a marble table with a fork on the side.
    Easy Grapefruit Arugula Salad with Walnuts and Maple Dressing
  • overhead view of sliced cajun chicken pizza
    Cajun Chicken Pizza
  • Overhead view of cajun garlic pizza sauce in a white container
    Cajun Garlic Pizza Sauce

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

Primary Sidebar

Ali in a white tank top wearing sunglasses, with trees with yellow leaves in the background.

Hi, I'm Ali! Full-time nurse, lifetime foodie. Join me as I create, eat and drink the most delicious brunch, cocktail & dessert recipes! More about me —>

Trending

  • Slice of billy miner pie drenched in caramel and chocolate sauce.
    Billy Miner Pie Recipe
  • RumChata french toast topped with fresh raspberries and rumchata whipped cream.
    RumChata French Toast
  • Close up view of 3 pieces of crispy pan fried gnocchi covered in garlic parmesan sauce on a wooden spoon.
    Crispy Pan Fried Gnocchi
  • A glass of iced oat milk latte topped with frothed oat milk and garnished with a cinnamon stick.
    Iced Oat Milk Latte

Summer Cocktails

  • A pineapple mimosa in a champagne flute, garnished with a pineapple slice.
    Pineapple Mimosa
  • Overhead view of a pina colada with coconut milk, garnished with a pineapple slice and a maraschino cherry.
    Piña Colada With Coconut Milk
  • A blue hurricane drink garnished with maraschino cherries and a lime slice, on a marble table.
    Blue Hurricane Drink
  • A pink guava margarita on the rocks, garnished with lime and a salted rim.
    Guava Margarita

Summer Drinks

  • A strawberry basil mocktail garnished with fresh basil leaves and strawberry slices.
    Strawberry Basil Mocktail
  • Up close photo of banana watermelon smoothie, surrounded by ice cubes and watermelon slices.
    Banana Watermelon Smoothie
  • Overhead view of a spicy margarita garnished with sliced jalapenos.
    Spicy Margarita Mocktail
  • Overhead view of a lychee bubble tea with brown sugar syrup and black tapioca pearls.
    Lychee Bubble Tea

Footer

About

  • About
  • Privacy Policy
  • Terms And Conditions

Newsletter

  • Subscribe for the latest recipes.

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 The Littlest Crumb