Mango Lentil Salad With Cilantro-Lime Dressing

One of the best things about salad is you can really try combining ingredients that you wouldn’t normally pair up, and it usually works wonderfully.  There was a time when my husband did all the cooking in our home, having a restaurant background, he just kind of fit the role.  He always came up with the best combinations of food, and I always asked, how did you think of that?  His response is, he likes these two foods, so why not pair them up?  Well, yesterday I had a perfectly ripe, juicy mango begging to be eaten, and I was really in the mood for a lentil salad.  So I cooked up some french lentils and started thinking up some awesome flavour combinations for this salad.  French lentils, also known as du Puy lentils, are really the best type of lentil to use in salads.  Green, brown, and red lentils are perfect in soups because they are soft and tend to fall apart, while du Puy lentils work better in salads than in soups and stews because they hold their shape really well when cooked properly.

Mango Lentil Salad

I find this salad very unique, with Indian flavours from the cumin and coriander, to Mexican flavours with the mango and lime.  All in all, a refreshing salad, with a great sustenance from the lentils.

Have you ever combined lentils with fruit in your salad? What did you think?

I wanted to add something funny, this morning as I was getting dressed, I actually found a french lentil in my hair.  It was a hippy moment, to say the least. 🙂

Also, I am submitting this recipe to Canadian Lentils Recipe Revelations Challenge!  I would love if you would head over to their Pinterest page and either like/share/pin my post to help a fellow lentil-lovin’ girl out. 🙂  Thanks so much!

Mango Lentil Salad

Mango Lentil Salad With Cilantro-Lime Dressing

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 servings


  • 1/2 cup dry du Puy lentils (about 2 cups cooked)
  • 1 mango, chopped
  • 1/2 red onion, chopped
  • 2 tablespoons cold pressed extra virgin olive oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves + more for garnish


  1. Put the lentils in a fine strainer and pick through them, discarding any bits of stone that may be present. Rinse under cold running water. Place in a pot and cover with 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils after 15-20 minutes, they should have slight tooth, you want them al dente. Remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly, combine the lentils with mango and onion in a large bowl.
  2. In a small jar or bowl, combine the olive oil, coriander, cumin, lime juice and cilantro leaves. Pour over the lentils, mango, and onion. Toss to combine. Garnish with some more cilantro leaves. Serve.

Mango Lentil Salad IMG_5223-2

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Refreshing Mango Salad

I’ve been complaining so much of rainy, cold weather in the last month or so, and finally last weekend we had one beautiful, sunny day sandwiched in between two miserable days of more rain.  It was very hot, and I craved something refreshing!  I think we all go through moods where we just don’t feel like being in the kitchen, and that’s just how I felt, so I tossed up this super easy and quick salad to enjoy in the sun.  It literally takes minutes to prepare and it really hits the spot!

Refreshing Mango Salad Recipe

Makes 2-3 servings


  • 2 semi-ripe mangos, cut in cubes
  • 1/4 cup red onion, minced
  • 1/4 cup fresh coriander, roughly chopped
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons olive oil
  • juice of 1/2 a lemon
  • juice of 1/2 a lime
  • a pinch of kosher sea salt


  • In a bowl, add all ingredients, toss, and dig in!  It’s that easy.
  • Enjoy!


Hawaiian Chickpea Teriyaki with Mango + Pineapple Salsa

I cannot take credit for thinking up this incredible dish myself, it was adapted from The Happy Herbivore, one of my favourite vegan cookbooks.The flavours in this recipe are so wonderful, from the sweetness of the mango, to the lemony cilantro, to the spiciness of the teriyaki.  Your tastebuds will be aroused!  We find ourselves still talking about how delicious this meal is hours after we’re done eating.  It’s really that good.

Hawaiian Chickpea Teriyaki with Mango + Pineapple Salsa Recipe

Makes 6 servings

Ingredients – Chickpea Teriyaki:

  • 2 large cans of chickpeas, drained and rinsed
  • 1 cup teriyaki sauce, I love preservative-free Veri Veri Teriyaki
  • 2 tablespoons sriracha hot sauce
  • 2 cups cooked brown rice
  • 1/4 cup whole sesame seeds

Chickpeas and Sesame Seeds

Ingredients – Mango & Pineapple Salsa:

  • 2 cups mango, diced
  • 2 cups pineapple, diced
  • 1 cup cilantro, minced
  • 1 cup red onion, minced
  • Juice of 1 lime

Mango Pineapple Salsa


  • Start with the salsa.  In a large bowl, mix together the mango, pineapple, onion, cilantro, and lime juice.  Set aside.
  • In a frying pan over medium heat, combine chickpeas, teriyaki sauce, hot sauce and sesame seeds.
  • Stirring occasionally, let the chickpeas marinate for about 10 minutes.
  • Remove from heat once most of the liquid has been absorbed.
  • Serve over cooked brown rice, and top with a couple of spoonfuls of mango + pineapple salsa.
  • Enjoy!

I encourage you to pick up a copy of The Happy Herbivore here, it is packed with delicious, nutritious, inspiring, vegan meals.

Hawaiian Chickpea Teriyaki


Refreshing Mango Smoothie

This is one of my favourite fresh and revitalizing smoothies!  Today I used Vega One in Berry which is another delicious flavour by Vega.  Again, I have to remind you about the incredible health benefits of this protein powder.  One scoop offers you:

  • 50% daily intake of vitamins and minerals
  • 15 g protein
  • 6 g fibre
  • 1.5 g Omega-3
  • Antioxidants
  • Probiotics
  • Greens

Along with the fruit and flax in this smoothie which are packed with vitamins A, C, fiber, calcium, and omega-3 fatty acids, it’s not only delicious, but super healthy.

Let’s get blending…

Vega Mango Juice

Refreshing Mango Smoothie

Makes 1 to 2 smoothies


  • 1 1/2 cups almond milk
  • 1 mango, peeled and diced
  • 1/2 of a banana, peeled
  • 1/2 of an orange, peeled
  • 1 tbsp ground flax seeds
  • 1 scoop of Vega in Berry


  • Grind the flax seeds in a clean coffee grinder.
  • Toss all ingredients into your blender, pulse a few times until it is the consistency you like.
  • Add a little more almond milk or non-dairy milk of your choice if you prefer a smoother consistency.
  • Enjoy!  Really I mean it, be proud of the healthy choices you made today!

Mango Smoothie