Why Make This Recipe
Avocado Mango Salad is a delightful and refreshing dish perfect for warm weather. This salad is not only easy to prepare, but it also boasts a colorful presentation and a combination of flavors that will brighten your meals. The creamy avocado and sweet mango work wonderfully together, making it an ideal side salad or a light main dish. Furthermore, this salad is packed with nutrients and can be made in just a few minutes.
How to Make Avocado Mango Salad
Ingredients:
- 1 avocado, diced
- 1 mango, diced
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
To start, cut the avocado in half lengthwise. Use a sharp knife to gently twist the two halves apart, and then remove the pit with a spoon or knife. Scoop the flesh from each half using a spoon and place it on a cutting board. Next, dice the avocado into small cubes by making several vertical and horizontal cuts through the flesh. Set the diced avocado aside in a medium-sized mixing bowl.
Now, take the mango and peel it using a vegetable peeler or knife. After peeling, carefully cut the mango into slices along each side of the pit, then dice the mango into small cubes. Add the diced mango to the mixing bowl with the avocado.
Slice the red onion into thin rings or half-rings, making sure to keep the slices consistent in thickness. Add the thinly sliced red onion to the bowl with the avocado and mango. Chop the cilantro finely, ensuring the pieces are small enough to blend well with the other ingredients. Add the chopped cilantro to the bowl.
In a separate small bowl or cup, combine one tablespoon of olive oil and one tablespoon of lime juice. Stir them together to blend the ingredients. Pour this mixture over the diced avocado, mango, red onion, and cilantro in the larger bowl. Sprinkle the salt and black pepper over the salad. Gently toss all the ingredients together with a spoon or spatula, making sure the avocado, mango, and other ingredients are evenly coated with the lime-oil dressing. Once everything is mixed together, give the salad a final gentle toss to ensure all the flavors are well combined. The salad is now ready to be served immediately or chilled for a short time before serving.
How to Serve Avocado Mango Salad
You can serve Avocado Mango Salad as a side dish or as a light main course. It pairs well with grilled chicken, fish, or tacos. For a fancy touch, serve it in small bowls or on a bed of lettuce. This salad is also great at gatherings and picnics, bringing a fresh taste to any table.
How to Store Avocado Mango Salad
If you have leftovers, store them in an airtight container in the refrigerator. The salad should be eaten within one day to ensure freshness. However, avoid storing it for too long as the avocado may brown.
Tips to Make Avocado Mango Salad
- Choose ripe avocado and mango for the best flavor and texture.
- To prevent browning, you can drizzle a little extra lime juice over the avocado before mixing it with the other ingredients.
- For added crunch, consider adding chopped nuts like almonds or walnuts.
Variation
You can customize this salad by adding other ingredients, such as black beans, corn, or diced bell peppers. For a spicier kick, try adding jalapeños or a sprinkle of chili powder.
FAQs
What if I can’t find ripe mango?
If you don’t have ripe mango, you can use papaya or even diced pineapple as a substitute.
Can I make this salad ahead of time?
It’s best to make this salad close to serving time, but you can prepare the ingredients and store them separately in the fridge until you’re ready to mix.
What can I serve with this salad?
This salad goes well with grilled meats, seafood, or as a fresh topping on tacos and burritos.
Avocado Mango Salad
Ingredients
Method
- Cut the avocado in half lengthwise, remove the pit, and dice the flesh into small cubes.
- Peel the mango and cut it into slices along each side of the pit, then dice it into small cubes.
- Slice the red onion into thin rings or half-rings and chop the cilantro finely.
- In a medium-sized mixing bowl, combine diced avocado, mango, sliced red onion, and chopped cilantro.
- In a separate small bowl, mix olive oil and lime juice, then pour over the salad.
- Sprinkle with salt and black pepper, and gently toss to combine all ingredients.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]