Salmon & Mango Salad
Serves 2
20 mins prep
20 mins cook
40 mins total
Ringing in the summer season with this SALMON & MANGO SALAD 🥑🥠It rained all weekend so I had to bring some tropical vibes with fresh mango. The most time consuming part of this was dicing the vegetables! If you’re having trouble you can always buy pre cut too. Tip for cutting mangos: locate the wider side and cut as close as you can until hitting the pit, this will give you more fruit! I also air fried my salmon and used frozen brown rice because I couldn’t be bothered but you can cook both on the stove or make the salmon in the oven.
0 servings
Dice the mangos, avocado, bell pepper, and onion. Add the diced ingredients to a bowl except for the avocado and mix well. Gently toss in the avocado, I save it for last to prevent the salad from getting mushy. Add the juice from a lime and the cilantro and give it one more gentle toss, set aside in the refrigerator. Cook salmon in the oven at 400°F for 12-15 minutes or in an air fryer at 395°F for 7-9 minutes. Cook brown rice in a pot over the stove or heat up frozen brown rice in the microwave. Serve the salmon over brown rice with the mango salad on top.
