During peak summer months, I make salads a lot, but I rarely take time to carefully record the measurements or take a few decent photos to share here. And this year, I am putting an effort to change that and add few of our favorite summer salad. We like to pair salad with some grilled meat or seafood. Try this easy summer meal Salmon with watermelon salad
Why you should try this Mango Avocado Salad
Mangoes are rich in vitamins A and C, which are great for your skin and immune system. Avocados provide healthy monounsaturated fats that are good for your heart. This Mango Avocado Salad is not just delicious, but also packed with nutrients. And most importantly, Mango Avocado Salad is a perfect example of how simple ingredients can come together to create something extraordinary. You don’t even need to make any salad dressing for this recipe.
Ingredients you need for mango avocado salad
Ripe sweet mango - I used Mexican Ataulfo mangoes, but you can use which ever variety you like. Avocado - Choose ripe, firm avocados that are not too soft. You don’t want it to get mushy as you toss the salad. Cucumber - Use small cucumbers for salad, as these will not have too many seeds. If you have to use the big size cucumbers, then just discard the seeds and then slice the cucumber. Too much seed will make the salad very watery. Onion - Red onion is not a mandate, and I know people who don’t like the taste of raw red onion. So if you are the same, then you can discard it. I do like the pungent bite it adds to the salad. Tomato - Just like tomatoes, I would prefer to use cherry tomatoes but if you have to use the big size tomatoes, then do discard the seeds. Herbs - Fresh dill and fresh cilantro leaves adds a lovely refreshing flavor to the salad along with the color. If you don’t like the taste of cilantro, you can use parsley too. Lime Juice - There is no separate dressing made for this salad, although you can. But to keep it very simple, just add fresh lime juice or lemon juice. Lemon juice will not only balance the taste but also will help to keep the avocados green. Extra virgin Olive Oil - A tiny drizzle of EVOO (extra virgin olive oil) at the end helps to bring the salad together with a glossy shine and adds a refreshing fruity note. Apart from these, you also need salt and pepper to season the salad.
Steps to prepare
1- In a serving bowl, add the chopped cherry tomatoes, cucumber and very thinly sliced red onion. 2- To the bowl, now add very finely chopped dill leaves and cilantro leaves. Also sprinkle salt and lemon juice. Mix and keep aside for 15 minutes. 3- Just before serving, add diced avocado and diced mango. Add a bit more salt, freshly cracked pepper, and drizzle a little bit of extra virgin olive oil. 4- Toss everything and serve!
Can you make the salad in advance?
Making the Mango Avocado Salad in advance can be a bit tricky due to the delicate nature of the ingredients. You can make a few hours in advance and add mango along with avocado 15 minutes before serving.
Got extra avocado ? Try these
GRATED EGG AVOCADO TOAST AVOCADO YOGURT DIP AVOCADO CUCUMBER COLD SOUP EGG AND CUCUMBER SANDWICH
How to serve this salad
I always like to serve salad with some protein on the side. You can definitely enjoy this even as a snack but with a protein on the side, it turns into a very healthy meal. Serve with pan fried salmon, or with panko crusted salmon. It will be great with Tawa chicken Taco or even on Chicken Tostadas This time I paired the salad with miso glazed air fried Salmon.
