Mango, Avocado and Roasted Corn Salad with Creamy Ginger Dressing

by Mary on June 19, 2013

salad with avocado, roasted corn, mango, and creamy ginger dressing

Salad with mango, avocado, and roasted corn.

Loved this mango, avocado and roasted corn salad inspired by the Don Quixote salad at Mad Greens. My silken-tofu-based creamy ginger dressing ended up with just the right amount of gingery tang and the corn added substance and sweetness. I’m already sold on mango plus avocado wherever I can include the combination– I made burritos with avocado and mango as filling options just a few days ago. I’m sure the salad would be even better with grilled corn and hope to try that soon.

A mild cheddar or Monterey Jack or a cheese alternative like Daiya for those so inclined is good here. I sprinkled our young adults’ salads with English Coastal Cheddar but left my husband’s and mine plain. Enjoy, and let me know how you like it in the comments!

Mango Avocado and Roasted Corn Salad with Creamy Ginger Dressing
Prep time
Cook time
Total time
Recipe type: salad
Serves: 4
  • For the dressing:
  • 6 oz soft silken tofu
  • 1 Tbsp. peeled chopped ginger
  • 1 Tbsp. coconut sugar or other brown sugar
  • small amount of shallot, chopped (1 or 2 tsp.)
  • ¼ tsp. salt
  • one grind black pepper
  • For the salad:
  • roasted kernels from 3 small (6 oz) ears of super-sweet corn
  • 2 Atualfo (champagne) mangoes (about 8 oz each)
  • 2 avocados (8 oz or larger)
  • 13 oz lettuce (I used pre-washed mixed baby greens and romaine)
  • (optional-- mild cheddar or Monterey Jack to grate on top of salad for a vegetarian version, or leave off or use a cheese substitute for a vegan version)
  1. Prepare the dressing while the corn is roasting. The dressing uses half a package of firm silken tofu. If you want to use the whole block, you can double the recipe and save half the dressing for another day (keeping in mind that it won't last for more than a couple of days).
  2. Blend the tofu, peeled chopped ginger, sugar, salt and pepper in a high-powered blender until completely smooth.
  3. To roast the corn, wrap husked ears with aluminum foil and place in pre-heated 350 degree oven for 30 minutes. Remove ears from oven, cool, cut off kernels. Boiling or grilling the corn would also work (as would preparing corn from frozen kernels).
  4. Cut and peel the mangoes (look up my previous post on how to cut mangoes if necessary) and chop the mango flesh into small cubes.
  5. Halve avocados, remove pit, scoop out flesh with a spoon, cut into thin strips and then chop the strips into small chunks.
  6. I used pre-washed lettuce, but wash and spin-dry lettuce if needed.
  7. Combine the lettuce with the dressing in a large bowl.
  8. Serve onto dinner plates, top with the other ingredients.




{ 4 comments… read them below or add one }

Kiersten June 20, 2013 at 10:15 pm

I love that you added mango to this recipe–one of my favorite ingredients for a salad! This sounds delicious.
Kiersten recently posted..Recipe | Mama Ghannouj (Baba Ghannouj made with zucchini!)My Profile


mary June 23, 2013 at 3:06 am

Thanks Kiersten! I know we are both mango fans!


Kiran June 21, 2013 at 2:20 am

I agree with Kiersten — can’t go wrong with mango, avocado and roasted corn in a salad!
Kiran recently posted..Soba Noodle Chicken SaladMy Profile


mary June 23, 2013 at 3:07 am

Very true!


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