DNTCCC Mid-Week Recipe🥣🍗🥪: MANGO POMEGRANATE HERB SALAD

MANGO POMEGRANATE HERB SALAD

by Lisa Starr, Tues 4th November 2025

https://lisa-starr.com/shop

                                        Photo by Lisa Starr

'Making hay while the sun shines' sounds like a total waste of energy. I'd far rather make the most of the last of the summer fruits by throwing together this dazzling, salsa-style salad.

The clock is ticking as sunshine-yellow mango and sparkling pomegranate jewels are both essential ingredients. These showy fruits are nearly out of season, which makes every bite feel even more special.

Tossed with fresh herbs and a punchy, zesty dressing, this stunning salad is rainbow-bright, amazingly refreshing, and guaranteed to steal the spotlight. You can serve it just as it is, or mix in cubes of raw fish for a light, ceviche-style twist.

I only wish I'd discovered it sooner so that I could have shared it at the start of the season. Fortunately, there's still time to enjoy this masterpiece for a few delicious weeks, before the mangoes and pomegranates disappear.

Before they do… here's the recipe.

MANGO POMEGRANATE HERB SALAD

Ingredients 

 

1 bunch parsley, finely chopped

1 bunch coriander, finely chopped

1 bunch spring onions, thinly sliced

Seeds from 2 pomegranates

1 cup mango, diced

400 grams raw fish (salmon, intias or tuna), cut into small cubes*

1 small red onion, finely chopped
 

Dressing:

⅓ cup freshly squeezed lemon juice

⅓ cup olive oil

2 garlic cloves, crushed

1 flat tablespoon coarse salt (used in Step 4)

 

* Fish is optional but delicious. Mint can work in place of coriander if you're a herb hater.

Directions

1: Whisk together all the dressing ingredients except the salt.

2: Combine the herbs, fruit, and vegetables then add the finely chopped red onion.

3: Sprinkle the coarse salt over the fish cubes and allow to stand for 5 minutes then add the fish to the bowl.

4: Pour the dressing over a few minutes before serving, toss gently, and serve immediately.
 

Cook's Notes

The salt 'cooks' the fish slightly, giving it that classic ceviche texture. For a milder version, you can briefly rinse the salted fish before adding it to the salad. It can be served without fish to make a dazzling fruit-and-herb salad.

Bon Appétit -  Enjoy!

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