This deliciously yummy salad is balanced with the sweetness of apples and mangoes and the crunchiness of radishes and celery.
The flavors of this salad are as vibrant as its colors.
Very easy to make, and perfect as a side dish for your lunch, brunch, or dinner.
It’s gluten-free as well.
Apple Mango and Radish Salad
2 Fuji apples, peeled, cored and thinly sliced
8-12 radishes, sliced thinly
2 celery stalks, sliced thinly of chopped
1 ripe mango, peeled and cut into chunks or 1 1/2 cups frozen mango pieces, thawed
2 teaspoons creamed horseradish
1 tablespoon chopped fresh dill
½ cup sour cream
In a salad bowl mix together the sour cream, horseradish and dill and season with a little salt and pepper.
Remove the ends of the radishes and slice them thinly. Add to a bowl together with the thin sliced apples and chopped celery.
Cut through the mango lengthwise either side of the pit. Make even crisscross cuts through each side section.
How To Cut A Mango
Take each one and bend it back to separate the cubes. Remove the mango cubes with a small knife and add to the bowl.
Pour the dressing over the vegetables and fruit and stir gently so that all the ingredients are coated in the dressing.
When ready to serve, spoon the salad into an attractive salad bowl and garnish with a sprig of dill.
Try These Delicious Salads
- Moroccan Orange & Radish Salad With Cinnamon Vinaigrette
- Mediterranean Potato Salad
- Southwestern Black Bean Corn Salad
- Warm Red Cabbage & Broccoli Slaw with Bacon
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