• ½ of a honeydew melon
  • 1 ripe mango
  • 1 small red onion, sliced into thin rings
  • 1 red chilli pepper, deseeded and thinly sliced
  • 1 bunch of fresh coriander, roughly chopped

Dressing ingredients

  • juice of 1 lime
  • 1 clove of garlic, finely chopped or crushed
  • 7 tablespoons of extra virgin olive oil

Author of this recipe

Love my Salad

Love my Salad

Community organisation

Everyone loves salads! Love my salad is about fun, joy and vitality - helping to change the image of vegetables. Read more
Total votes: 115

The Chilean kitchen has Spanish and local indigenous influences. On his arrival in Chile, Pedro de Valdivia brought the bases of the future “Creole Feeding”: wheat, pigs, chickens, and oxen. The Araucanos provided the potatoes, corn and bean (porotos). These ingredients were mixed and the typical dishes of Chile were born.  

A specialty in the Chilean kitchen is this wonderful raw salsa, perfect as a tasty topping on grilled meats, soups and stews or as a side salad.


  • Cut the melon and the mango into small cubes.
  • Put them in a bowl and add onion rings, red chilli pepper and chopped coriander.
  • Prepare a dressing by mixing 3 tablespoons of olive oil, lime juice and crushed garlic.
  • Mix the dressing with the fruit and leave for at least 1 hour to enhance the flavour.

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