Mango Cashew Lentil Salad with Coconut Lime Dressing


This mango & cashew lentil salad is packed with healthy veggies and tossed in a creamy coconut-lime dressing!

This has been a bit of a crazy week at work.  Meetings, a conference, impending deadlines…and I was a total wreck when it came to lunch.

I bought lunch every day, which makes me cringe, because when I add up all the money for a week’s worth of lunches…well, that money would be much better spent elsewhere.

Is it strange, then, today’s mango cashew lentil salad recipe would make the most perfect, nutritious, delicious, and cheap work lunch?  Apparently I should have made a quadrulple batch of this stuff last week-end!

Mango Cashew Lentil Salad with Coconut Lime Dressing

This mango cashew lentil salad brings a dose of the tropics…I was going to call it Caribbean, but the beansprouts and cashews make me think it might be leaning a little more towards Asian.

Anyway, Asian…Caribbean, whatever you call it, this lunch bowl brings a little dose of the tropics to your lunch.  And I don’t know about you, but I am having a minor case of the ‘January Blues’, where I realize just how much winter we have ahead of us.

I live in Calgary, which is right by the Rocky Mountains.  Translation: spring comes a LOT later to us than the rest of Canada.  We won’t be seeing any tulips until well into April.

Sniff, sniff.

Mango Cashew Lentil Salad with Coconut Lime Dressing

So rather than looking forward to any warm weather or tulips, I am embracing this mango cashew lentil salad  😉

The lentils go amazingly well with the mango and creamy coconut & lime dressing, and the addition of cashews and a whole lotta veggies brings a nice, fresh crunch to the dish.

Mango Cashew Lentil Salad with Coconut Lime Dressing

This is such an easy salad to prep!  Just open a can of lentils, cut up some veggies, shake up the dressing, and there you go!

If you want to use this as a work lunch, be sure to keep the dressing separate until just prior to serving.  This is best made the day ahead at max, since the bean sprouts can tend to get a little slimy. If you want to prep it even further ahead, leave out the bean sprouts.

There you go!  An easy, delicious, tropical, warm and happy dose of sunshine to all of our busy, wintery lives 🙂 Mango Cashew Lentil Salad for the win!

For more easy work lunch inspiration, check out:

5.0 from 2 reviews
Mango Cashew Lentil Salad with Coconut Lime Dressing
Prep time
Total time
These lentil lunch bowls are packed with fresh veggies, crunchy cashews and sweet mango, and tossed in a creamy coconut-lime dressing!
Recipe type: lunch
Serves: 4
Lentil Bowls
  • 1 can lentils, rinsed thoroughly {540mL or 19oz}
  • ¼ cup coarsely chopped cilantro
  • 1 cup bean sprouts, rinsed
  • 1 red bell pepper, cut into matchsticks
  • 1 carrot, shredded
  • 1 large mango, cut into matchsticks
  • ½ cup cashews
Coconut-Lime Dressing:
  • ½ cup full-fat coconut milk
  • 2 tbsp white wine vinegar
  • 1 tbsp lime zest
  • 4 tsp brown sugar
  • juice of half a lime
  • 2 tbsp toasted coconut
  1. Combine all lentil bowl ingredients in a large bowl.
  2. Whisk together all dressing ingredients until smooth.
  3. Drizzle salad with dressing just prior to serving.

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