Mango Avocado Salad
User Reviews
5
Mango Avocado Salad
Description
The Mango Avocado Salad starts by slicing and soaking red onion to mellow its flavor, then combining diced ripe mango and avocado with halved cherry tomatoes and chiffonade basil. The vinaigrette is a blend of olive oil, fresh lemon juice and zest, salt, and black pepper, emulsified for a balanced tang and richness. Tossing the ingredients gently with the vinaigrette just before serving ensures the avocado remains firm and appealing.
The salad balances soft avocado creaminess with juicy mango sweetness, gentle acidity from the lemon dressing, and subtle herbal brightness from basil. The red onion adds a mild sharpness tempered by soaking. This freshness makes it ideal as a side salad for grilled foods or a light vegetarian dish.
Using ripe yet firm fruit reduces mushiness; if making ahead, toss avocado with lemon juice to slow browning. Variations like adding baby spinach, strawberries, or feta can expand the flavor profile. Chilling briefly before serving enhances the melding of flavors without compromising texture.
Ingredients
- 2 avocado medium ripe, diced into ½-inch cubes
- 1 Mango medium ripe, peeled and diced into ½-inch cubes
- ½ red onion thinly sliced
- ½ cup basil chiffonade / thinly sliced, fresh
- 1 cup cherry tomato halved
Vinaigrette
- 2 tablespoons olive oil extra virgin
- 1½ tablespoons lemon juice fresh
- ½ teaspoon lemon zest
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
Instructions
- Thinly slice the red onion and soak in cold water for 10 minutes to reduce sharpness, then drain.
- Stand the mango upright and slice off the sides, avoiding the pit. Peel the skin, then dice the flesh into ½-inch cubes. Scrape any remaining flesh from the pit and chop.
- Halve the cherry tomatoes.
- Chiffonade the basil by stacking the leaves, rolling them, and slicing into thin ribbons.
- Halve the avocados, remove the pit, and dice just before assembling to prevent browning.
- In a mason jar or small bowl, combine olive oil, lemon juice, lemon zest, salt, and black pepper. Shake or whisk until emulsified. Taste and adjust seasoning if needed.
- In a large mixing bowl, gently toss avocado, mango, red onion, basil, and tomatoes. Drizzle the vinaigrette over the salad and toss lightly to coat.
- Serve immediately or chill briefly (up to 30 minutes) before serving for the best flavor.
Notes
- Use ripe but firm mangoes and avocados to maintain salad texture.
- For advance prep, toss avocado with lemon juice to slow browning.
- Consider adding baby spinach, strawberries, or feta for different flavors.
- Add vinaigrette just before serving to keep ingredients crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Sodium | 594mg | 25% |
| Potassium | 694mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 1049IU | 21% |
| Vitamin C | 41mg | 46% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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