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About this recipe

✨

Recipe highlight

Why you’ll love it

Sweet mango, cool cucumber, creamy avocado, crunchy vegetables, salty cheese, and fiery lime-coated pepitas create a salad that is fresh, colorful, and impossible to stop eating. 🥭

Ingredients

• Fresh salad 🥗
• 🥭 450 g ripe but firm mango, peeled and diced (3 cups / 15.9 oz)
• 🥒 500 g cucumber, diced or sliced into half-moons (3½ cups / 17.6 oz)
• 🥑 2 large ripe avocados, diced (about 300 g / 10.6 oz)
• 🥬 250 g red cabbage, finely shredded (3 cups / 8.8 oz)
• 🌱 150 g radishes, thinly sliced (1½ cups / 5.3 oz)
• 🧅 80 g red onion, very thinly sliced (½ medium onion / 2.8 oz)
• 🌶️ 1 small jalapeño, finely sliced
• 🌿 20 g fresh coriander, roughly chopped (¾ cup / 0.7 oz)
• 🧀 100 g crumbled cotija or feta cheese (¾ cup / 3.5 oz) dairy
• Chili-lime pepitas 🌶️
• 🎃 60 g pumpkin seeds (½ cup / 2.1 oz)
• 🫒 5 ml olive oil (1 tsp / 0.17 fl oz)
• 🌶️ 2 g chili powder or Tajín seasoning (¾ tsp / 0.07 oz)
• 🌿 1 g ground cumin (⅓ tsp / 0.04 oz)
• 🍋 5 ml lime juice (1 tsp / 0.17 fl oz)
• 🧂 1 small pinch fine sea salt
• Citrus-lime dressing 🍋
• 🍋 60 ml fresh lime juice (¼ cup / 2 fl oz)
• 🍊 30 ml fresh orange juice (2 tbsp / 1 fl oz)
• 🫒 45 ml extra-virgin olive oil (3 tbsp / 1.5 fl oz)
• 🍯 10 g honey or agave syrup (2 tsp / 0.35 oz)
• 🌶️ 2 g chili powder or Tajín seasoning (¾ tsp / 0.07 oz)
• 🌿 1 g ground cumin (⅓ tsp / 0.04 oz)
• 🧄 1 small garlic clove, finely grated
• 🧂 ½ tsp fine sea salt
• ⚫ ¼ tsp ground black pepper
• To serve 🍽️
• 🌮 Crispy tortilla strips
• 🍋 Extra lime wedges
• 🌿 Fresh coriander
• 🌶️ Extra sliced jalapeño
• 🧀 Extra crumbled cotija or feta

Preparation

• 1 Toast the pumpkin seeds 🎃 Heat a dry skillet over medium heat. Add the pumpkin seeds and toast for 3–4 min, stirring frequently, until they begin to pop and smell nutty.
• 2 Season the pepitas 🌶️ Reduce the heat to low. Add olive oil, chili powder, cumin, lime juice, and salt. Stir for 30–40 sec until the seeds are evenly coated, then transfer them to a plate to cool completely.
• 3 Soften the red onion 🧅 Place the sliced red onion in a small bowl of ice-cold water for 10 min. Drain well and pat dry. This keeps its color and crunch while removing some of the harsh raw flavor.
• 4 Make the dressing 🍋 Whisk lime juice, orange juice, olive oil, honey, chili powder, cumin, garlic, salt, and black pepper until the dressing becomes lightly emulsified.
• 5 Prepare the crisp vegetables 🥒 Add cucumber, shredded red cabbage, radishes, drained red onion, jalapeño, and coriander to a large serving bowl.
• 6 Add the mango 🥭 Gently fold in the diced mango. Use ripe but firm fruit so the pieces remain distinct instead of becoming soft and pulpy.
• 7 Dress the salad ✨ Pour approximately two-thirds of the dressing over the vegetables and mango. Toss gently until everything is lightly coated.
• 8 Add avocado and cheese 🥑 Add the avocado and crumbled cotija. Fold them through carefully so the avocado stays in visible pieces.
• 9 Finish and serve 🌿 Scatter the chili-lime pepitas over the salad. Drizzle with the remaining dressing and serve immediately with tortilla strips and fresh lime wedges.

Timing details

Nutrition

Estimated values per serving.

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