Category: mango recipes

As summer heats up, it’s the perfect time to enjoy light and refreshing meals that are packed with flavor. Main dish salads are my go-to, and this Avocado and Mango Salad with Pork Tenderloin is a standout. Inspired by a pork salad recipe in the Junior League of Denver cookbook, “Colorado Collage,” I created this dish after experimenting with different ingredient combinations and dressings. The result is a bold, refreshing, and satisfying salad that’s not too heavy. It’s become a favorite in our household for both a weeknight meal as well as a casual weekend gathering, and here’s why:

• Flavor explosion. The combination of creamy avocado, sweet mango, savory pork, and the vibrant sesame-ginger dressing creates a unique and bold taste sensation. Pistachios add a surprising new flavor and a bit of crunchy texture.
• Perfectly balanced. The mild pork tenderloin complements the vibrant flavors of the avocado, mango, and tangy dressing for a well-rounded dish.
• Light yet satisfying. Lean pork tenderloin keeps the salad light, while still providing a satisfying protein source.
• Quick and easy. This recipe is perfect for busy weeknights as it takes less than one hour to go from prep to finished dish! I use a purchased Sesame Ginger Dressing to save even more time.
• Versatile. Customize the ingredients to your liking and dietary needs. And, choose your preferred method for cooking the pork (grilled or roasted) – or use leftovers!
• Eye-catching presentation. The vibrant colors and textures of this salad make it a showstopper on any table.

Here’s what you’ll need to make this impressive salad (quantities and other details are provided in the recipe card below):

• Pork tenderloin – this lean cut of meat is a favorite of mine. It’s readily available, can be frozen to have on hand, is easy to cook, flexible, and flavorful without overpowering.
• Olive oil – brushing the tenderloin with oil before cooking ensures a nice brown crust.
• Kosher or sea salt and fresh ground black pepper – brings out the flavors in the pork and other ingredients.
• Mixed greens – I like to use spring greens or a mix of greens that includes bibb lettuce to ensure a bit of texture.
• Large ripe mangoes – for this recipe, I recommend using Tommy Atkins mangoes, the red and green ones commonly found in U.S. grocery stores. To determine if a mango is ripe, just give it a squeeze with your fingers. If it gives, it’s ready to eat.
• Large ripe avocados – To minimize bruising, I recommend purchasing avocados hard and letting them ripen on your kitchen counter. The test for ripeness is the same as for a mango. Make sure they’re not overly ripe – they can become mushy in the salad.
• Medium red onion – adds nice color to the salad as well as another layer of flavor.
• Cilantro leaves – I mix these into the greens for a subtle hint of bright citrusy flavor.
• Roasted pistachios (salted or unsalted) – according to my Flavor Matrix guide,  pistachios are an excellent pairing with both mangoes and lettuce. And my testing confirms the guide is correct!
• Sesame Ginger Dressing – I like to use Primal Kitchen Sesame Ginger Dressing that I find at my local City Market (part of Kroger stores).  Other excellent options would be either my Mango Salad Dressing or Lemon Basil Tahini Dressing. 
• Lime, optional – a squeeze of lime added just before serving adds a bit of brightness to the salad.

This Avocado and Mango Salad with Pork recipe is extremely flexible and can easily be modified to fit your diet and/or tastes. Here are a few suggestions:

• Instead of pork tenderloin, use grilled or seared chicken breasts, salmon, or even shrimp.
• Substitute sliced peaches for the mangoes.
• Use fresh basil or parsley leaves in place of the cilantro.
• Experiment with different dressings, such as my Mango Salad Dressing or Lemon Basil Tahini Dressing. 
• Add sliced jalapeno peppers for a bit of spice, or halved grape tomatoes for a nice complementary flavor and pop of color. 
• Sprinkle salad with crumbled goat cheese for a bit of tang.