Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

von | März 14, 2025 | CORN, EASTER, FETA, LUNCH, MANGO, PASSIONFRUIT, REFRESHING, SALADS, SPRING, SUMMER, UP TO 30 MINUTES, VEGETARIAN

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

JUMP TO RECIPE
JUMP TO VIDEO

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.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

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.

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.

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!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob
Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob
Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob
Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

LET’S MAKE A PIECE OF HAPPINESS

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 2
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • small bowl
  • kitchen brush
  • large bowl
  • sharp knife
  • cutting board

Ingredients

Units Scale
CORN ON THE COB 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

  1. 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.
  2. 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.
  3. 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.
  4. Mix olive oil, lime juice, passionfruit pulp, salt, and pepper in a small bowl. Set aside.
  5. 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

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Cajun Shrimp Tacos with Passionfruit Lime SlawCajun Shrimp Tacos with Passionfruit Lime Slaw Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the CobSteak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob Gnocchi Romaine Salad with Oven-Roasted Tomatoes & ParmesanGnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic VinaigretteCaramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Lemon Yogurt Chicken Thighs

Lemon Yogurt Chicken Thighs

von | Juni 13, 2024 | 60 TO 120 MINUTES, CHICKEN, COMFORT FOOD, DINNER, DINNER PARTY, LEMON, OMNIVORE, SUMMER

Lemon Yogurt Chicken Thighs

Lemon Yogurt Chicken Thighs

JUMP TO RECIPE
JUMP TO VIDEO

June 13, 2024 by Kimberly

Get ready to savor Lemon Yogurt Chicken Thighs: tangy, tender, and irresistibly juicy! Perfect for spicing up weeknights or wowing guests at your next dinner.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 55 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Bring a zesty flair to your dinner table with these lemon yogurt marinated chicken thighs. They’re unbelievably tender and infused with the perfect balance of tangy and creamy flavors.

These chicken thighs are best served hot with sides of grilled vegetables and a cool cucumber salad to complement the tangy marinade. They’re perfect for a cozy family dinner. Add a squeeze of fresh lemon juice right before serving to enhance their citrusy punch.

Keep leftover chicken in an airtight container in the refrigerator. They’ll stay delicious for up to two days, making them a fantastic option for next-day lunches or quick protein additions to salads or wraps.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Lemon Yogurt Chicken Thighs
Lemon Yogurt Chicken Thighs

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-28a08b00 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-28a08b00 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Yogurt Chicken Thighs

Lemon Yogurt Chicken Thighs

  • Author: Kimberly
  • Total Time: 1 hr 55 min
  • Yield: 4
Print Recipe

Description

GOOD TO HAVE ON HAND

  • medium-sized bowl
  • oven-safe pan

 

Ingredients

Units Scale
  • 4 boneless chicken thighs
  • 1/4 cup greek yogurt
  • juice of 1 lemon
  • 1/2 tbsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 - 1/4 tsp chili flakes
  • 2 tbsp olive oil
  • 1 tsp fresh thyme
  • 2 tsp butter

Instructions

PREPARATIONS

  • In a medium-sized bowl, mix the following ingredients into a marinade: yogurt, lemon juice, peeled and pressed garlic cloves, chili flakes, oregano, salt, and pepper.
  • Place the chicken thighs in the bowl and rub them thoroughly with the marinade. Let the thighs marinate in the refrigerator for at least 1 hour up to overnight.

INSTRUCTIONS

  1. Preheat the oven to 200°C / 392°F.
  2. Remove the chicken thighs from the refrigerator and place them skin-side up in an ovenproof pan. Slice a lemon and arrange the slices between the chicken thighs in the pan. Place about 1/2 teaspoon of butter on each thigh and drizzle 1-2 tablespoons of olive oil over everything.
  3. Bake the pan with the thighs in the oven for about 45 minutes uncovered. Depending on the size of the thighs, it might take a bit longer. Turn on the broiler 5-10 minutes before the end of cooking to get the chicken really crispy. A delicious sauce will naturally form in the pan while baking.
  4. Serve the hot thighs and the sauce immediately. They go best with salad, potatoes, or rice. Enjoy your piece of bliss!

Notes

The calorie information may vary depending on the product used, country and region.

  • Prep Time: 5 min
  • Passive Time: 1 hr 45 min
  • Cook Time: 5 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Spicy Butter ChickenSpicy Butter Chicken Chicken Shawarma PlateChicken Shawarma Plate Sour Cream & Caramalized Onion Skillet ChickenSour Cream & Caramalized Onion Skillet Chicken Chicken Katsudon with Napa CabbageChicken Katsudon with Napa Cabbage