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Overhead image of a bowl of lentil mango salad.
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5 from 3 votes

Lentil Mango Salad Recipe

Delight your tastebuds with this lentil mango salad full of crisp veggies, sweet mango, and hearty lentils tossed in a warm tahini dressing!
Prep Time10 minutes
Cook Time25 minutes
Total Time25 minutes
Course: Appetizer, dinner, lunch, Side
Cuisine: American, middle eastern
Keyword: easy salad recipe, healthy salad recipe, mango, mango salad, mango salad recipe
Servings: 6 servings
Author: Food Dolls

Ingredients

For the Lentil Salad:

  • 2 cups uncooked brown lentils rinsed and drained
  • 1 yellow bell pepper diced
  • 1 red bell pepper diced
  • 1 jalapeño seeded and chopped
  • 1 large mango diced
  • 2 medium tomatoes diced
  • 1/2 red onion diced
  • 1 English cucumber chopped
  • 2 medium avocados diced
  • 1/2 cup cilantro chopped
  • 1/2 cup Italian parsley chopped

For the Dressing:

  • 1/3 cup olive oil
  • 1/4 cup tahini
  • 1 Tablespoon honey
  • Juice of 1 lemon
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 1/2 teaspoon salt or to taste
  • 1 teaspoon ground black pepper

Instructions

  • Rinse and drain the lentils. Transfer them to a large pot, and submerge them in water (~5 cups).
    2 cups uncooked brown lentils
  • Bring the liquid to a boil. Reduce the heat to medium, and cook for 20-25 minutes or until the lentils are tender.
  • Drain, and set aside to cool.
  • In a large bowl, add the cooked lentils, veggies, mango, and parsley. Gently mix to combine.
    1 yellow bell pepper, 1 red bell pepper, 1 jalapeño, 1 large mango, 2 medium tomatoes, 1/2 red onion, 1 English cucumber, 2 medium avocados, 1/2 cup cilantro, 1/2 cup Italian parsley
  • In a mason jar or dressing jar, add all the dressing ingredients (oil, tahini, honey, lemon juice, cumin, oregano, salt, pepper). Mix until smooth.
    1/3 cup olive oil, 1/4 cup tahini, 1 Tablespoon honey, Juice of 1 lemon, 1 teaspoon ground cumin, 1 teaspoon oregano, 1 teaspoon ground black pepper, 1 1/2 teaspoon salt or to taste
  • Pour the dressing over the salad ingredients, and toss to combine.
  • This salad is best enjoyed right away but can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1serving | Calories: 555kcal | Carbohydrates: 60g | Protein: 21g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Sodium: 598mg | Potassium: 1240mg | Fiber: 26g | Sugar: 12g | Vitamin A: 1343IU | Vitamin C: 90mg | Calcium: 87mg | Iron: 7mg