Hello foodies! Welcome to Naiya's kitchen!!
When summer hits, there is only one rule in the kitchen: turn off the stove and bring out the mangoes. If you’re tired of the same old standard green salads, this vibrant Mango and Paneer Salad is about to become your new obsession. Say goodbye to boring salads. Picture juicy, sun-ripened Alphonso or Kesar mangoes paired with creamy cubes of fresh paneer, crisp cucumbers, tangy cherry tomatoes, and a sharp bite of red onion. Tossed in a sweet-and-spicy dressing of olive oil, honey, fiery chilli flakes, and zesty lemon juice, and topped with a satisfying crunch of mixed seeds, this salad isn't just a side dish—it's summer on a plate.
This ultimate summer bowl brings together the king of fruits—juicy Alphonso or Kesar mangoes—and creamy paneer for a sweet, savoury, and totally addictive flavour explosion. Packed with crisp cucumbers, juicy cherry tomatoes, sharp onions, and a crunchy blend of mixed seeds, it’s a texture lover's dream. But the real magic happens when you drizzle it with a quick, vibrant dressing of olive oil, honey, lemon juice, and a kick of chilli flakes and black pepper. It’s fresh, fast, and effortlessly healthy.
There is something magical about the aroma of a perfectly ripe Kesar or Alphonso mango—it practically begs to be the star of your next meal. Today, we’re taking that tropical sweetness and tossing it into a refreshing salad that hits every single flavour note.
The beauty of this salad lies in how effortlessly it brings contrasting textures and flavors together—from the crunch of the mixed seeds to the juicy sweetness of the seedless grapes and mango. It’s a gorgeous dish that looks just as good on a party platter as it does in your daily lunchbox. If you give this recipe a try, snap a picture and tag me on social media so I can see your beautiful creations. I can't wait to see your vibrant summer bowls!
Whether you serve this vibrant mango and paneer salad as a refreshing light lunch, a side at your next backyard barbecue, or a quick weeknight treat, it is guaranteed to steal the show. The unexpected burst of sweet red grapes alongside the rich Kesar or Alphonso mangoes creates a flavour profile you'll want to recreate all season long. If you make this recipe, don’t forget to leave a comment below and rate the recipe! I’d love to hear how you customised your summer bowl.
You can surely skip your lunch to enjoy this stomach filling and delicious Mango Salad. Enjoy healthy eating! Happy tossing!
Preparation time - 25 to 30 minutes
Cooking time - nil
Ingredients to make Mango Salad:
2 cup mangoes
1 cup chopped cucumber
1/4 cup chopped onion
1/4 cup half sliced cherry tomatoes
1/4 cup half sliced red seedless grapes
2 tablespoon dried cranberries
2 tablespoon roasted mix seeds
1/4 cup pomegranate seeds
1 teaspoon roasted flex seeds powder
1/2 cup crumbled paneer
2 tablespoon masala peanuts/roasted peanuts
2 tablespoon finely chopped coriander leaves
For Dressing:
2 teaspoon olive oil
Salt to taste
1 tablespoon chilli flacks
1 teaspoon honey
Juice of 1 lemon
1 teaspoon dry parsley (opt)
1 teaspoon black pepper powder
Method to make Mango Salad:
For Mango Salad:
- Wash, peel and chop ripe mangoes. I used alfanso mango.
For dressing:
- Mix all ingredients of dressing in a glass jar and shake properly.
How to assemble Mango Salad:
- In a big mixing bowl add all ingredients of salad. Carefully mix them.
- Pour dressing over it. And again mix carefully.
- Serve cold Mango Salad.
- I always skip my meal (specially lunch) to enjoy this sweet, spicy and tangy protein rich salad.
