Description
A fresh and vibrant Avocado Mango Salad combining creamy avocado, sweet mango, and zesty lime dressing, enhanced with red onion and cilantro for a perfect balance of flavors. This colorful, no-cook salad is easy to prepare and perfect as a light meal or side dish.
Ingredients
Scale
Salad Ingredients
- 1 avocado, diced
- 1 mango, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Dressing
- 1 tablespoon olive oil
- 1 tablespoon lime juice
Instructions
- Prepare the Avocado: Cut the avocado in half lengthwise, twist the two halves apart, remove the pit with a spoon or knife, then scoop out the flesh onto a cutting board.
- Dice the Avocado: Dice the avocado into small cubes by making vertical and horizontal cuts. Place the diced avocado into a medium mixing bowl.
- Prepare the Mango: Peel the mango using a vegetable peeler or knife, then cut along each side of the pit to get slices. Dice the mango into small cubes and add to the bowl with avocado.
- Slice the Red Onion: Thinly slice the red onion into rings or half-rings and add to the mixing bowl with the avocado and mango.
- Chop the Cilantro: Finely chop the cilantro and add it to the bowl with the other ingredients.
- Make the Dressing: In a small bowl, combine the olive oil and lime juice, stirring until blended. Pour this dressing over the salad ingredients in the bowl.
- Season and Toss: Sprinkle salt and black pepper over the salad, then gently toss all ingredients together to evenly coat with the dressing.
- Final Toss and Serve: Give the salad a final gentle toss to combine the flavors well. Serve immediately or chill briefly before serving.
Notes
- Use ripe but firm avocado and mango for the best texture and flavor.
- Adjust lime juice and seasoning to taste for added tang or saltiness.
- This salad is best served fresh but can be refrigerated for up to 1 hour before serving.
- For extra crunch, add some toasted nuts or seeds if desired.
