This mango salmon salad combines sweet mango, tender salmon, and creamy feta with vibrant cherry tomatoes and capsicum for a refreshing dish. Tossed with an orange balsamic yoghurt dressing, it’s a light, flavourful way to enjoy leftover salmon and I guarantee it is not one of the usual "salads are boring" recipes.
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Why you'll love this recipe
Refreshing. The sweet mango, savory salmon, and creamy feta create a perfect harmony of flavours for a light, satisfying meal.
Quick & Easy. Made with simple ingredients, you can use Leftover Salmon in an effortless way to transform cooked salmon into a cold salad like the Leftover Turkey Cranberry Salad.
Versatile. You could use leftover proteins such as Roast Chicken, Roast Turkey or even Barramundi for something different.
Ingredients
Leafy greens. A fresh base for the mango salmon salad. I used a mix packet of leafy greens, but you can mix-and-match to your preference.
Cooked salmon. Adds protein and richness to the salad; leftover grilled salmon, baked, or pan-seared salmon works perfectly, or swap with smoked salmon or another protein.
Feta. Creamy and tangy, feta complements the sweet mango and savory salmon; goat cheese or ricotta can be used as alternatives, but feta has the perfect amount of creaminess.
Cherry tomatoes. Juicy and vibrant, they add freshness and balance; grape tomatoes or chopped large tomatoes are excellent substitutes.
Capsicum. Sweet and crunchy, capsicum enhances the salad’s texture and flavour; bell peppers in any colour can be used interchangeably.
Mango. The star ingredient, mango brings natural sweetness and tropical flavour. I recommend fresh mango, but if it's not in season, you can substitute with canned or frozen (after thawed).
Dressing. I've used an Orange Balsamic Dressing as the citrus complements the salmon perfectly. You could also use a Honey Mustard or Maple Balsamic Dressing for something different.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make mango salmon salad
- Prepare the salmon
For uncooked salmon: Season the salmon with salt and pepper, and cook it in a pan over medium heat with a drizzle of olive oil. Sear for 3–4 minutes on each side until golden and cooked through. Let it cool slightly, then flake into large pieces.
For leftover salmon: Simply flake the cooked salmon into large chunks and set aside. - Assemble the base
In a large bowl, layer the leafy greens as the base. Add the sliced capsicum, halved cherry tomatoes, and diced mango.
Gently place the cooked or leftover salmon on top of the salad, followed by crumbled feta for a creamy, tangy touch. - Dressing
Make an orange balsamic yoghurt dressing (or your preferred dressing) by whisking together yoghurt, orange juice, balsamic vinegar, garlic, salt and pepper.
Drizzle the dressing over the salad and toss gently to combine, ensuring the salmon stays in large chunks. - Serve and enjoy
Serve immediately for a fresh and vibrant meal, or chill the salad in the fridge for a refreshing cold option. Perfect for a quick lunch, light dinner, or to accompany a main dish such as a Roast Pork or Whole Baked Cauliflower.
Substitutions and variations
With avocado. Try this Mango, Shrimp, Avocado Salad if you're an avocado fan and like the pairing with the seafood.
Warm. If you're after a freshly cooked salmon vibe, try the Grilled Salmon with Mango Salsa Verde.
Tuna. My Tuna Pasta Salad is a similar variation incorporating deliciously fresh ingredients into a pasta salad dish.
Meal prep and leftovers
Meal prepping mango salmon salad is a great way to enjoy a healthy, flavourful meal throughout the week with minimal effort. It’s versatile and can be customized by adding grains like quinoa or rice for a heartier option.
Store the salad components separate to the dressing to prevent the greens from wilting. Alternatively, you could store them in the same container with the dressing in a cupcake mould or small container off to the side and add on the day.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
To cut a mango for your mango salmon salad, slice off the two cheeks along each side of the pit (you'll know where this is from the dot at the top of the long end of the mango.
Score the flesh of each cheek in a crisscross pattern without cutting through the skin, then invert the skin to pop out the cubes. Use a knife or spoon to scoop the mango cubes into your salad. For extra precision, remove the skin from the pit then trim any remaining flesh from the pit and dice it.
You can also peel a mango with a glass (you'll want a thick opening). By slicing off the two cheeks along each side of the pit. Take one cheek and slide the edge of a sturdy glass between the mango flesh and the skin, pushing gently while holding the glass steady. The mango flesh will separate easily and fall into the glass. Repeat with the other cheek, then dice the mango as needed for your salad. This method is quick, mess-free, and leaves you with perfectly peeled mango pieces!
Yes, canned or frozen mango can be used, but fresh mango provides the best flavour and texture for a vibrant mango salmon feta salad.
Other salad recipes you might like
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Mango Salmon Salad with Feta (and Yoghurt Dressing)
Ingredients
Ingredients
- 200 g (4 cups) leafy greens washed & dried
- 500 g (2 cups) cooked salmon see note 1 for cooking salmon
- 100 g (½ cup) feta crumbled, not marinated
- 250 g (1½ cups) cherry tomatoes halved
- 150 g (1 medium) capsicum/bell pepper diced
- 250 g (1 medium) mango skin removed and diced (see note 2 for cutting tips)
Dressing - see the Creamy Balsamic Recipe for more information
- 120 g (½ cup) Greek yoghurt plain
- 30 ml (2 tablespoons) balsamic vinegar
- 1 orange juice & zest
- 1 garlic clove minced
- 3 g (1 teaspoon) oregano dried
- Salt and pepper to taste
Instructions
- Take the cooled salmon and flake into large chunks.
- In a large bowl, layer leafy greens as the base and add sliced capsicum, halved cherry tomatoes, and diced mango. Top with the salmon and crumble feta over for a creamy finish.
- Whisk together yoghurt, orange juice, balsamic vinegar, garlic, salt, and pepper to make an orange balsamic yoghurt dressing. If making ahead, store the dressing separate.
- Drizzle the orange balsamic dressing over the salad and toss gently, keeping the salmon in chunks.
- Serve immediately for a fresh and vibrant meal, or chill for a refreshing cold option. If making ahead, store the dressing separate.
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