A colorful, light fruit and vegetable mango salad for any dinner, lunch or feast. The salad is very easy and quick to prepare and is full of many natural ingredients and vitamins. Perfect for the Florida lifestyle. 

Ingredients 

Mango (medium ripeness) – 3 pcs. 

Red bell pepper – 2 pcs. 

Garlic – 5–6 cloves 

Red onion – 1 head 

Corn grains – 1 can 

Dill – half a bunch 

Red cabbage – 1 cup 

Coarse salt (kosher or Himalayan) to taste 

Red pepper flakes to taste 

Extra virgin olive oil – 1/3 cup  

White vinegar – 1/3 cup 

 

Preparation
 

  1. Cut the bell pepper in half. Remove the grains and bake in the oven at 350 degrees F until done. Then remove the peel and cut into small slices. 
  2. 2. Peel the mango and cut into small one-centimeter cubes. 
  3. 3. Finely chop the red onion. 
  4. 4. Medium chop the red cabbage. 
  5. Instead of canned corn, you can take a handful of kernels cut from a boiled cob.
  6. Finely chop the garlic and dill. 
  7. Place all the ingredients in a salad bowl, add salt to taste, season with olive oil, after mixing it with vinegar and red pepper flakes, and mix well.

Your Mango salad is ready! Bon appetit.  

 For a business card:
 

Irina Kazhiloti , CHHC | AADP   

Recipe Developer​​ 

Food Stylist​​ 

Nutritionist ( Holistic Nutritionist )

I help people achieve healing from illnesses and improved health through individual selection of proper nutrition. 

My Instagram: @ ikwellness 

Tel. 917-617-8011 

I’ll be glad to help you!