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Try This Island Mango Salad for an Antioxidant Boost

Updated: Jan 5

Packed with greens, veggies, and fruits, this mango salad nourishes the body and the soul.

We want foods that remind us of home. That connect us to our roots. That make us love cooking and bring us closer to the people we love. For Dr. Micah and her family, this island mango salad is all of those things. Incorporating fruits and herbs native to Haiti, her home island, and drizzled in a citrus-y Sos Sitwon dressing, this salad provides not only physical but spiritual healing with every bite.

Nutritionally, mangoes are loaded with vitamins, minerals, and antioxidants. Studies have linked them to better immunity, improved digestive and ocular health, and even tentative anti-cancer effects. In Traditional Chinese Medicine, yellow-colored foods like mango tonify the Spleen, helping to improve focus and overall wellbeing.

For you, we hope this recipe will ground you in the ways that you need. Prepare it with the kids, enjoy it with friends, and know you are doing something good for your body. Add a protein or a seasoning that reminds you of home, mix in extra vegetables, and surprise yourself with your capacity to appreciate nature's freshest gifts.


Island Mango Salad

"This recipe came about because I love colorful salads. I wanted to make a salad with mango, that wasn't too much work, and that had some of the herbs that I love." - Dr. Micah


  • 2-3 green mangos, julienned

  • 1 red bell pepper julienned

  • ¼ red onion, thinly sliced

  • ¼ cup of fresh basil

  • ¼ cup of parsley

  • 1 container of mixed greens with kale

  • 2 beets, diced

  • 1 cucumber, sliced

  • 5-6 strawberries, cut in fourths

  • Walnuts to taste


  1. Add mixed greens with kale to a large bowl.

  2. Add mango, bell pepper, onion, cucumber, beets, strawberries, herbs, & walnuts to greens.

  3. Add Sos Sitwon dressing, protein of choice (see our Island Shrimp recipe), toss, & enjoy!

For inspiration, check out our video of Dr. Micah and her family making this recipe for our September issue of Culinary Botany™:

Check out our September issue of Culinary Botany™ HERE:

922 Culinary Botany Vol. 2
Download PDF • 16.72MB

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