Mango Salad
Yield 1
Prep time
20 MinTotal time
20 MinIngredients
Instructions
- On a cutting board, cut and remove the cheeks of the mango, avoiding the pit. Dice the mango through the flesh, avoiding the skin, and using a spoon, remove the diced mango from the skin and add to a bowl. See this video at 2:10 if you need a visual.
- Dice the red bell pepper and 1/3 of a red onion and add to the bowl. Chop the cilantro and add to the bowl with the lime juice, and salt. Mix together, put in a storage container and seal tightly before refrigerating.
- To the rest of the red onion, slice in long strips and add to the bag for the Sriracha Chicken Sheet Pan. Set to the side.
- Roughly chop the rest of the leftover cilantro, store in a separate container, and refrigerate.
