Avocado Mango Salad is a delightful dish that perfectly balances the creamy richness of avocados with the sweet, tropical flavor of ripe mangoes. This vibrant salad not only tantalizes your taste buds but also brings a burst of color to your table, making it an ideal choice for summer gatherings or a refreshing side dish any time of the year. The combination of these two superfoods is not just a treat for the palate; it also offers a wealth of nutrients that promote health and wellness.

Originating from regions where both avocados and mangoes thrive, this salad has become a beloved staple in many cultures, celebrated for its versatility and ease of preparation. People love this dish for its delightful texture, as the smooth avocado contrasts beautifully with the juicy mango, creating a satisfying mouthfeel. Plus, it’s incredibly convenient to whip up, making it a go-to recipe for busy weeknights or impromptu gatherings. Join me as we explore the simple yet delicious world of Avocado Mango Salad, and discover why it has captured the hearts of food lovers everywhere!

Ingredients:

2 ripe avocados
1 large ripe mango
1 cup cherry tomatoes, halved
1 small red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 lime, juiced
2 tablespoons olive oil
Salt and pepper to taste
1 jalapeño, finely chopped (optional for heat)

Preparing the Ingredients

1. **Select and Prepare the Avocados**: Start by choosing two ripe avocados. You want them to be slightly soft to the touch but not mushy. Cut each avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut the avocado into bite-sized cubes and place them in a large mixing bowl. 2. **Peel and Dice the Mango**: Next, take your ripe mango. To peel it, you can use a vegetable peeler or a knife. Once peeled, cut the mango around the pit into slices, then dice the flesh into small cubes. Add the mango cubes to the bowl with the avocado. 3. **Prepare the Cherry Tomatoes**: Rinse the cherry tomatoes under cold water. Cut each tomato in half and add them to the mixing bowl. The sweetness of the tomatoes will complement the creaminess of the avocado and the mango beautifully. 4. **Chop the Red Onion**: Take your small red onion and finely chop it. If you find raw onion too strong, you can soak the chopped onion in cold water for about 10 minutes to mellow the flavor. Drain and add it to the bowl. 5. **Chop the Cilantro**: Rinse the fresh cilantro under cold water and pat it dry. Remove the leaves from the stems and chop them roughly. Add the chopped cilantro to the mixing bowl for a fresh, herbal note. 6. **Prepare the Jalapeño (Optional)**: If you like a bit of heat, finely chop the jalapeño. Make sure to remove the seeds if you prefer a milder flavor. Add it to the bowl with the other ingredients.

Making the Dressing

7. **Combine Lime Juice and Olive Oil**: In a small bowl, squeeze the juice of one lime. Add two tablespoons of olive oil to the lime juice. This combination will create a zesty dressing that enhances the flavors of the salad. 8. **Season the Dressing**: Add salt and pepper to taste. I usually start with about 1/2 teaspoon of salt and a few cracks of black pepper, then adjust according to my preference. Whisk the dressing together until it’s well combined.

Assembling the Salad

9. **Combine the Ingredients**: Pour the dressing over the avocado, mango, cherry tomatoes, red onion, cilantro, and jalapeño in the mixing bowl. Gently toss everything together using a spatula or large spoon. Be careful not to mash the avocado; you want to keep those lovely chunks intact. 10. **Taste and Adjust**: After tossing, taste the salad. This is the moment to adjust the seasoning. If it needs more salt, pepper, or lime juice, feel free to add it. The balance of flavors is key, so don’t hesitate to tweak it to your liking. 11. **Chill (Optional)**: If you have time, let the salad sit in the refrigerator for about 15-30 minutes. This allows the flavors to meld together beautifully. However, if you’re in a hurry, you can serve it right away.

Serving the Salad

12. **Plate the Salad**: When you’re ready to serve, you can either serve the salad directly from the mixing bowl or plate it individually. If you want to impress your guests, consider using a ring mold to create a beautiful layered presentation. 13. **Garnish (Optional)**: For an extra touch, you can garnish the salad with additional cilantro leaves or a sprinkle of lime zest. This adds a pop of color and enhances the fresh flavors. 14. **Enjoy**: Serve the salad as a refreshing side dish or a light main course. It pairs wonderfully with grilled chicken, fish, or even as a topping for tacos. The combination of creamy avocado, sweet mango, and zesty dressing is sure to be a hit!

Storage Tips

15. **Storing Leftovers**: If you have any leftovers, store them in an airtight container in the refrigerator. Keep in mind that the avocado may brown over time, so it’s best to consume the salad within a day or two.

Conclusion:

In summary, this Avocado Mango Salad is a must-try for anyone looking to elevate their meal with a burst of fresh flavors and vibrant colors. The creamy avocado pairs perfectly with the sweet, juicy mango, creating a delightful contrast that is both refreshing and satisfying. Not only is this salad a feast for the eyes, but it’s also packed with nutrients, making it a healthy choice for any occasion. For serving suggestions, consider adding a sprinkle of feta cheese or a handful of toasted nuts for an extra layer of flavor and texture. You can also experiment with variations by incorporating other ingredients like black beans, corn, or even grilled chicken for a heartier dish. This salad is versatile enough to be served as a side at your next barbecue or as a light lunch on a warm day. I encourage you to give this Avocado Mango Salad a try and share your experience with friends and family. Whether you stick to the classic recipe or put your own spin on it, I’m sure you’ll love the delicious results. Don’t forget to let me know how it turns out! Happy cooking!