This refreshing avocado mango salad is a feast for your taste buds! With ripe avocados and sweet mangoes, it’s super colorful and healthy. You’ll love how easy it is to toss together!
Honestly, I can’t resist adding a sprinkle of lime juice. It brings everything together perfectly! Serve it as a side or just enjoy it on a hot day—so delightful!
Key Ingredients & Substitutions
Mangoes: Use ripe mangoes for sweetness and softness. If mangoes are not in season, you can replace them with peaches or nectarines for a similar juicy texture and flavor.
Avocados: Ripe avocados add creaminess. If you want to lower the fat content, try using diced cucumber instead. It gives a fresh crunch without the creaminess of avocado.
Red Onion: This adds a nice sharpness to the salad. If you find red onion too strong, try using green onions or chives instead. They provide a milder onion flavor.
Cilantro: Fresh cilantro is essential, but if you’re not a fan, substitute with parsley or even mint for a different twist!
How Do I Prevent My Avocados from Browning?
To keep avocados looking fresh, you want to minimize their exposure to air. Here are some tips:
- Mix the salad immediately and serve right away to enjoy the freshness.
- Use lime juice as you’ve done in the recipe; it helps slow down browning.
- If you’re preparing in advance, cover the salad tightly with plastic wrap, pressing directly on the surface to reduce air contact.
By following these tips, your beautiful salad will stay vibrant for longer!
Easy Avocado Mango Salad
Ingredients You’ll Need:
- 2 ripe mangoes, peeled and cut into cubes
- 2 ripe avocados, peeled and cut into cubes
- 1/2 small red onion, finely chopped
- 1/4 cup fresh cilantro leaves
- 1 lime, juiced
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup lettuce leaves (optional, for base)
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare and serves as a quick dish to throw together. It’s perfect for warm days or potlucks, and you’ll enjoy its fresh flavors without all the fuss!
Step-by-Step Instructions:
1. Combine the Main Ingredients:
In a large bowl, combine the diced mangoes, avocado cubes, and finely chopped red onion. This mix creates a beautiful, colorful base for your salad.
2. Add Fresh Herb Flavor:
Sprinkle the fresh cilantro leaves into the bowl with the fruit and onion. Their bright flavor will really enhance the salad.
3. Make the Dressing:
In a small bowl, whisk together the lime juice, olive oil, chili powder (if you like a little kick), salt, and black pepper. This dressing ties all the flavors together wonderfully!
4. Toss It All Together:
Pour the dressing over your mango and avocado mixture. Gently toss everything together, being careful not to mash the creamy avocados—you want them to stay nice and chunky!
5. Serve It Up:
If you want to make it extra pretty, place some lettuce leaves on a serving plate, and spoon the salad over the top. Serve immediately and enjoy this refreshing dish!
Can I Use Different Ingredients in This Salad?
Absolutely! You can customize the salad to your taste. If mangoes aren’t available, try peaches or nectarines. For a twist on the dressing, lime juice can be swapped for lemon juice, and you can omit the chili powder if you prefer a milder flavor.
How Can I Store Leftover Salad?
To keep leftovers fresh, store the salad in an airtight container in the fridge for up to 1 day. However, note that the avocados may brown slightly due to oxidation. To slow this down, cover the salad tightly with plastic wrap, pressing it against the surface of the salad.
Can I Make This Salad Ahead of Time?
It’s best to prepare this salad right before serving for optimal freshness. However, if you want to make it ahead, you can prepare the mango, avocado, onion, and cilantro separately, then combine everything and add the dressing right before serving.
What’s the Best Way to Select Ripe Mangoes and Avocados?
Look for mangoes that are slightly soft to the touch with a sweet aroma near the stem end. For avocados, choose ones that yield slightly to gentle pressure. If they’re too firm, let them ripen at room temperature before using.
