Crisp, fresh and spicy thanks to red chilies, this mango avocado salad combines sweet fruit with savory ingredients including bell peppers, red onions and lots of cilantro.
When you think about a salad, I have a feeling spicy isn’t a word that comes to mind. But trust me, a salad with a little bit of a kick is really, really good. There is just something about that balance of cool ingredients and a buzz of heat.
With the creamy richness of ripe avocados, this easy mango salad recipe will give you a range of flavors that magically all come together into the perfect salad without leafy greens. If you haven’t tried putting fruit in salads (not fruit salads), then you need to start immediately, especially as we are headed toward peak season in spring and summer.
Those sweet moments of fruit actually enhance the savory side of pretty much any salad. I love putting perfectly ripe fruit to use in more than just cakes, tarts and desserts. Also, there are more opportunities to eat them than only on their own for a snack. You need to toss them in a salad for a mix of taste and texture.
This is what you need:
It eats either like a salad or a side dish. Think about pairing it with anything grilled from salmon to shrimp to chicken to barbecue tofu veggie skewers. If you do want to stretch it into a main dish salad, I recommend adding baby arugula or chopped romaine, but wait to do this until you are ready to serve it.
Even though this avocado mango salad has a lot of flavor and personality, it can be the base for other add-ons including diced cucumbers, halved cherry tomatoes or black beans. You can pair it with grains like quinoa or rice.
I also love eating this salad with grilled corn. It’s to the point that I will slice the grilled kernels off a cob and toss them right in.
Yes! If you are planning to serve it more like salsa then I recommend dicing the mangos smaller, more like 1/4-inch cubes, so then it won’t turn out too chunky to dip chips into. Or use it as a taco topping.
You can store leftovers in an airtight container in the refrigerator up to 3 days. Even though you toss the avocado with the rest of the salad in the lime juice-based dressing, it will likely turn brown the longer it sits.
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Crisp, fresh and spicy thanks to red chilies, this mango avocado salad combines sweet fruit with savory ingredients including bell peppers, onions and lots of cilantro.
Store leftovers in an airtight container up to 3 days. The avocados will brown the longer they are stored.
Keywords: mango salad, mango avocado salad
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