Mango Avocado Salad
Mango avocado salad is a vibrant and refreshing dish that combines the sweet and tangy flavors of ripe mangoes with the creamy, rich texture of avocados.
This salad is not only visually appealing but also packed with nutrients, making it a perfect choice for a light lunch, side dish, or even a main course.
With its mix of fresh ingredients and zesty dressing, mango avocado salad is a delightful way to enjoy a variety of textures and flavors in every bite.
This recipe will guide you through the steps to create a delicious mango avocado salad that will be a hit at any meal.
Ingredients
For the Salad:
- 2 ripe mangoes, peeled, pitted, and diced
- 2 ripe avocados, peeled, pitted, and diced
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 jalapeño, seeded and finely chopped (optional, for a bit of heat)
- 4 cups mixed salad greens (such as arugula, spinach, or a spring mix)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon honey or agave syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
How to Make
Step 1: Prepare the Salad Ingredients
Dice the Mangoes and Avocados: Start by peeling the mangoes and avocados. Remove the pits and dice the fruit into bite-sized pieces. Place them in a large mixing bowl.
Chop the Vegetables: Finely chop the red onion, dice the red bell pepper, and halve the cherry tomatoes. Add them to the mixing bowl with the mango and avocado.
Add Corn and Jalapeño: If you are using fresh corn, cut the kernels off the cob. If using frozen corn, thaw it, and if using canned corn, drain and rinse it. Finely chop the jalapeño, if using. Add both to the mixing bowl.
Chop the Cilantro: Finely chop the fresh cilantro and add it to the bowl. The cilantro adds a fresh, herbal note that complements the other ingredients.
Step 2: Prepare the Dressing
Combine Dressing Ingredients: In a small bowl or a mason jar, combine the olive oil, lime juice, honey (or agave syrup), and Dijon mustard. Add a pinch of salt and pepper to taste.
Mix the Dressing: Whisk the ingredients together until well combined. If using a mason jar, you can simply shake the jar until the dressing is emulsified.
Step 3: Assemble the Salad
Combine Salad and Dressing: Pour the dressing over the salad ingredients in the mixing bowl. Gently toss everything together to ensure all the ingredients are evenly coated with the dressing.
Add Salad Greens: Add the mixed salad greens to the bowl and toss gently again. If you prefer, you can serve the salad greens on individual plates and top them with the mango avocado mixture.
Step 4: Serve
Plate the Salad: Divide the salad among individual serving plates or bowls. Ensure each serving has a good mix of mango, avocado, vegetables, and greens.
Garnish (Optional): For an extra touch, garnish the salad with additional cilantro leaves, lime wedges, or a sprinkle of crumbled feta cheese for added flavor and texture.
Chef’s Note
Choosing Mangoes and Avocados: Select ripe but firm mangoes and avocados to ensure they hold their shape when diced. Overripe fruits can become mushy and difficult to handle.
Adjusting Sweetness and Heat: The sweetness of the salad can be adjusted by adding more or less honey or agave syrup to the dressing. Similarly, the heat can be modified by adjusting the amount of jalapeño or omitting it entirely.
Dressing Variations: For a different flavor profile, you can substitute lime juice with lemon juice or use balsamic vinegar instead. Adding a bit of minced garlic or ginger to the dressing can also provide an additional depth of flavor.
Protein Addition: To make this salad a more substantial meal, consider adding grilled chicken, shrimp, or tofu. These proteins complement the flavors well and make the salad heartier.
Storage Tips: This salad is best served fresh, as the avocados can brown over time. If you need to prepare it in advance, keep the dressing separate and add it just before serving to keep the ingredients fresh and vibrant.
Serving Suggestions: This mango avocado salad pairs well with grilled meats, seafood, or as a side dish for a summer barbecue. It can also be served with tortilla chips for a fun and interactive appetizer.
Nutrition Information (Per Serving)
- Calories: 250
- Carbohydrates: 28g
- Sugars: 14g
- Fat: 16g
- Protein: 3g
- Fiber: 7g
- Sodium: 15mg
- Vitamin A: 20% DV (Daily Value)
- Vitamin C: 70% DV
- Calcium: 4% DV
- Iron: 6% DV
This mango avocado salad is not only delicious but also a nutritional powerhouse. Mangoes are rich in vitamins A and C, which are important for immune function and skin health.
Avocados provide healthy monounsaturated fats, fiber, and potassium, supporting heart health and digestion. The variety of vegetables adds fiber, vitamins, and antioxidants, making this salad a well-rounded and healthy choice.
The dressing, made with olive oil and lime juice, enhances the flavors while providing healthy fats and vitamin C.
Enjoy this vibrant and refreshing salad as a light meal, a side dish, or an appetizer. Its combination of sweet, creamy, and tangy flavors, along with its colorful presentation, makes it a standout dish for any occasion. With its health benefits and easy preparation, it’s a recipe you’ll want to make again and again.
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