Mango Avocado Salad Recipe
This Mango Avocado Salad recipe is made with fresh mango, ripe avocados, and chili lime dressing. Ready in 15 minutes, it is the perfect side dish for the grilling season.
Servings: 4 people
Ingredients
For The Chili Lime Vinaigrette:
- ¼ cup extra virgin olive oil
- 1 teaspoon of lime zest
- 4 tablespoons lime juice freshly squeezed
- 1 clove garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¾ teaspoon kosher salt
- ½ teaspoon maple syrup/honey
For The Salad:
- 2 ripe avocados cut into cubes
- 2 ripe mangos cut into 1-inch chunks
- ½ cup red onion thinly sliced - from a small red onion
- 1 small jalapeno pepper seeded and chopped (optional)
- ½ cup chopped fresh cilantro
Instructions
- Make the dressing by combining everything in a mason jar. Close the lid tightly and give it a shake until all ingredients are thoroughly mixed.
- Place the cubed avocados, mango chunks, red onion slices, jalapeno, and cilantro in a salad bowl.
- Drizzle it with the dressing and give it a toss to combine.
- Taste for seasoning and add in if necessary.
Video
Notes
- Yields: The finished salad is about 4 cups with 1 cup per serving.
- Storage: You can store the salad in an airtight container in the fridge and enjoy it for up to two days.
- Cut them in similar bite-size chunks: For best results, cut avocado and mango cubes in similar sizes.
- Toss gently: Avocado tends to turn mushy if over-handled, so be sure to toss your salad gently when combining.
Nutrition
Calories: 358kcal | Carbohydrates: 28g | Protein: 3g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 452mg | Potassium: 743mg | Fiber: 9g | Sugar: 16g | Vitamin A: 1528IU | Vitamin C: 59mg | Calcium: 38mg | Iron: 1mg
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