Mango Avocado Salad
This refreshing Mango Avocado Salad is packed with sweet, creamy, and citrusy flavors, perfect for summer.
Equipment
- Mixing Bowl
- small jar
Ingredients
Fruits & Vegetables
- 2 medium avocados diced into ½-inch cubes
- 1 medium mango peeled and diced into ½-inch cubes
- 0.5 large red onion thinly sliced and soaked in cold water for 10 minutes
- 1 cup cherry tomatoes halved
- 0.5 cup fresh basil thinly sliced
Vinaigrette
- 2 tablespoons extra-virgin olive oil extra virgin
- 1.5 tablespoons fresh lemon juice
- 0.5 teaspoon lemon zest
- 1 teaspoon kosher salt adjust to taste
- 0.5 teaspoon black pepper
Instructions
Preparation
- Thinly slice red onion and soak in cold water for 10 minutes to reduce sharpness. Drain well.
- In a small jar or bowl, combine olive oil, lemon juice, lemon zest, salt, and black pepper. Shake or whisk until emulsified. Taste and adjust seasoning.
- Halve the cherry tomatoes. Thinly slice the basil.
- Dice avocados just before assembling to prevent browning.
- In a large bowl, gently combine avocado, mango, drained red onion, tomatoes, and basil.
- Drizzle vinaigrette over salad and toss lightly to coat.
- Serve immediately or chill up to 30 minutes before serving.
Notes
Use ripe but firm avocados and mangoes to prevent mushiness. Toss diced avocado with a little lemon juice before adding to prevent browning. Add chickpeas, grilled tofu, or black beans for protein if desired.
Nutrition
Serving: 1servingCalories: 269kcalCarbohydrates: 20gProtein: 3gFat: 22gSaturated Fat: 3gSodium: 594mgPotassium: 694mgFiber: 8gSugar: 9gVitamin A: 1049IUVitamin C: 41mgCalcium: 33mgIron: 1mg
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