Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob
March 14, 2025 by Kimberly
Sweet, salty, tangy, and fresh!! This is the salad of the season. Juicy mango, creamy cheese, bright herbs, and a citrusy punch that’ll make your taste buds do a little happy dance.
25 MINUTES
EASY
VEGETARIAN
INT.
2 PORTIONS
REFRESHING
EASTER
LUNCH
SPRING
SUMMER
ABOUT THE RECIPE
You know those salads that just hit different? This is one of them. It’s got all the good stuff. Juicy, sun-ripened fruit, salty creamy goodness, a punchy herb dressing, and golden roasted corn that adds the perfect sweet crunch. It’s bright, fresh, and so ridiculously flavorful that you might just eat it straight from the bowl (no judgment). Whether you need a no-fuss summer side or a feel-good meal that’s anything but boring, this one’s got you covered.
How to serve
This salad is giving effortless brunch energy. Throw it on the table with a crusty baguette, maybe some grilled shrimp if you’re feeling fancy, and let everyone dig in. It’s just as good as a light lunch or a colorful side at your next barbecue. Bonus points if you serve it with a chilled glass of white wine.
How to store
Keep leftovers in an airtight container in the fridge for up to one day. Corn is best enjoyed fresh, but you do you.
Hi, I'm Kimberly.
If you want to get to know me better, click here!
Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob
- Total Time: 25 min
- Yield: 2 1x
Description
RECOMMENDED EQUIPMENT
- small bowl
- kitchen brush
- large bowl
- sharp knife
- cutting board
Ingredients
CORN ON THE COB
- 2 corn on the cob
- 50 grams butter
- 1 tbsp Cajun seasoning
SALAD
- 150 grams white cabbage
- 100 grams romaine lettuce
- 1 mango
- 1 yellow bell pepper
- 1 shallot
- 100 grams feta cheese
- 1/2 fresh yellow chili
- handful fresh cilantro
DRESSING
- 3 tbsp olive oil
- juice of 1 lime
- 1 passionfruit
- salt & pepper to taste
Instructions
- Prepare the corn first. Mix the butter with Cajun seasoning, rub it all over the corn, and place them on a baking sheet. Roast in a preheated oven at 210°C / 410°F for about 20 to 30 minutes until golden brown and fragrant.
- While the corn is roasting, make the salad. Thinly slice the cabbage and romaine lettuce, wash thoroughly, and place them in a large salad bowl.
- Peel and chop the mango into pieces. Cut the yellow bell pepper into chunks. Thinly slice the shallot and finely chop the yellow chili. Pick the cilantro leaves off the stems and tear them lightly. Add everything to the salad bowl, then crumble the feta over the top.
- Mix olive oil, lime juice, passionfruit pulp, salt, and pepper in a small bowl. Set aside.
- Once the corn is done, take it out of the oven. Drizzle the dressing over the salad and toss well. Divide the salad between two plates and serve each with a roasted corn cob.
- Cook Time: 25 min
0 Kommentare