Name: Avocado Mango Salad: A Refreshing & Healthy Recipe
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 2 ripe avocados, pitted and diced; 1 ripe mango, peeled and diced; 1/2 red onion, finely diced; 1/4 cup fresh cilantro, chopped; 1 jalapeño pepper, seeded and minced (optional); 2 tablespoons lime juice, freshly squeezed; 1 tablespoon olive oil; 1/2 teaspoon sea salt, or to taste; 1/4 teaspoon black pepper, freshly ground; 1/4 cup crumbled cotija cheese (optional, for garnish); Lettuce leaves (optional, for serving); Tortilla chips (optional, for serving); 1/4 cup toasted pepitas (pumpkin seeds) (optional, for garnish)

Avocado Mango Salad: Prepare to be transported to a tropical paradise with every bite! Imagine creamy avocado, sweet mango, and a zesty lime dressing dancing on your taste buds. This isn't just a salad; it's a vibrant celebration of fresh, flavorful ingredients that will brighten any meal.

While the exact origins of combining avocado and mango in a salad are difficult to pinpoint, the pairing has become incredibly popular in Latin American and Caribbean cuisine. Both fruits are staples in these regions, and their natural sweetness and richness complement each other beautifully. Think of it as sunshine on a plate, reflecting the warmth and vibrancy of these cultures.

What makes this avocado mango salad so irresistible? It's the perfect balance of textures – the smooth, buttery avocado against the juicy, slightly firm mango. The bright, tangy dressing cuts through the richness, creating a symphony of flavors that's both refreshing and satisfying. Plus, it's incredibly easy to make! Whether you're looking for a light lunch, a vibrant side dish, or a healthy snack, this salad is a winner. I personally love how quickly it comes together, making it a go-to when I'm short on time but craving something delicious and nutritious. Get ready to experience a flavor explosion!

Ingredients:

2 ripe avocados, pitted and diced
1 ripe mango, peeled and diced
1/2 red onion, finely diced
1/4 cup fresh cilantro, chopped
1 jalapeño pepper, seeded and minced (optional)
2 tablespoons lime juice, freshly squeezed
1 tablespoon olive oil
1/2 teaspoon sea salt, or to taste
1/4 teaspoon black pepper, freshly ground
1/4 cup crumbled cotija cheese (optional, for garnish)
Lettuce leaves (optional, for serving)
Tortilla chips (optional, for serving)
1/4 cup toasted pepitas (pumpkin seeds) (optional, for garnish)

Preparing the Avocado Mango Salad

Prepare the Mango: First, let's tackle the mango. Peel the mango carefully using a sharp knife. The easiest way is to stand the mango upright and slice down along the pit, removing the "cheeks." Then, dice the mango flesh into small, bite-sized pieces. Aim for roughly 1/2-inch cubes. Place the diced mango in a medium-sized mixing bowl.
Dice the Avocado: Now for the star of the show – the avocado! Cut each avocado in half lengthwise, remove the pit, and then score the flesh in a grid pattern with a knife, being careful not to cut through the skin. Use a spoon to scoop out the diced avocado and add it to the bowl with the mango. It's important to use ripe but firm avocados; you want them to hold their shape in the salad.
Dice the Red Onion: Red onion adds a lovely sharpness and color to the salad. Finely dice about 1/2 of a red onion. If you find red onion too strong, you can soak the diced onion in cold water for about 10 minutes to mellow its flavor. Drain the onion well before adding it to the bowl.
Chop the Cilantro: Fresh cilantro brings a bright, herbaceous note to the salad. Roughly chop about 1/4 cup of fresh cilantro. Don't be afraid to include the stems, as they have a lot of flavor too! Add the chopped cilantro to the bowl. If you're not a fan of cilantro, you can substitute it with fresh parsley, although it will change the flavor profile slightly.
Mince the Jalapeño (Optional): If you like a little heat, add a minced jalapeño pepper. Remember to remove the seeds and membranes first, as that's where most of the heat resides. Start with a small amount, about 1/4 of a jalapeño, and taste as you go. You can always add more, but you can't take it away! Add the minced jalapeño to the bowl. If you prefer a milder flavor, you can omit the jalapeño altogether.

Making the Dressing

Squeeze the Lime Juice: Fresh lime juice is essential for this salad. It adds acidity and brightness that complements the sweetness of the mango and the richness of the avocado. Squeeze the juice of about 2 limes (approximately 2 tablespoons) into a small bowl or measuring cup. Make sure to remove any seeds!
Add the Olive Oil: Olive oil adds richness and helps to bind the dressing together. Add 1 tablespoon of olive oil to the lime juice. I prefer to use extra virgin olive oil for its flavor, but you can use any type of olive oil you have on hand.
Season with Salt and Pepper: Season the dressing with 1/2 teaspoon of sea salt and 1/4 teaspoon of freshly ground black pepper. Adjust the seasoning to your taste. You may need more or less salt depending on your preference.
Whisk the Dressing: Whisk the lime juice, olive oil, salt, and pepper together until well combined. The dressing should be slightly emulsified, meaning the oil and lime juice are blended together.

Assembling the Salad

Pour the Dressing: Pour the dressing over the avocado, mango, red onion, cilantro, and jalapeño (if using) in the mixing bowl.
Gently Toss: Gently toss the salad to combine all the ingredients and coat them evenly with the dressing. Be careful not to overmix, as you don't want to mash the avocado. A gentle hand is key here!
Taste and Adjust: Taste the salad and adjust the seasoning as needed. You may want to add more lime juice for acidity, salt for flavor, or jalapeño for heat. This is your chance to customize the salad to your liking.
Chill (Optional): While you can serve the salad immediately, I find it tastes even better if you chill it in the refrigerator for about 30 minutes to an hour. This allows the flavors to meld together and the salad to cool down.

Serving Suggestions

Serve as a Side Dish: This avocado mango salad is a fantastic side dish for grilled chicken, fish, or shrimp. It also pairs well with tacos, quesadillas, and other Mexican-inspired dishes.
Serve as a Dip: Serve the salad with tortilla chips as a refreshing and flavorful dip. It's a great appetizer for parties or gatherings.
Serve on Lettuce Cups: For a light and healthy meal, serve the salad on lettuce cups. Use large lettuce leaves, such as romaine or butter lettuce, to create little cups and fill them with the salad.
Garnish (Optional): Garnish the salad with crumbled cotija cheese and toasted pepitas (pumpkin seeds) for added flavor and texture. Cotija cheese adds a salty, crumbly element, while pepitas provide a crunchy, nutty contrast.
Make it a Meal: Add grilled chicken, shrimp, or black beans to the salad to make it a complete and satisfying meal.
Variations: Feel free to experiment with different ingredients and flavors. You can add other fruits, such as pineapple or strawberries, or vegetables, such as bell peppers or cucumbers. You can also try different herbs, such as mint or basil.

Tips for Success

Use Ripe Fruit: The key to a great avocado mango salad is using ripe but firm avocados and mangoes. The fruit should be slightly soft to the touch but not mushy.
Don't Overmix: Be careful not to overmix the salad, as you don't want to mash the avocado. A gentle hand is key.
Adjust the Seasoning: Taste the salad and adjust the seasoning as needed. You may want to add more lime juice for acidity, salt for flavor, or jalapeño for heat.
Chill Before Serving: While you can serve the salad immediately, it tastes even better if you chill it in the refrigerator for about 30 minutes to an hour.
Make it Ahead: You can prepare the salad a few hours ahead of time, but I recommend adding the avocado just before serving to prevent it from browning.

Storage Instructions

Store leftover avocado mango salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the avocado may brown slightly over time, but it will still be safe to eat.

Nutritional Information (Approximate)

Per Serving (based on 6 servings):

Calories: Approximately 150-200
Fat: 10-15g
Carbohydrates: 15-20g
Protein: 2-3g

Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.

Conclusion:

This Avocado Mango Salad is more than just a recipe; it's a vibrant explosion of flavor and texture that will brighten up any meal. The creamy avocado perfectly complements the sweet, tropical mango, while the zesty lime dressing ties everything together in a symphony of deliciousness. Trust me, once you try it, you'll understand why I'm so enthusiastic! But why is this salad a must-try? It's incredibly easy to make, requiring minimal cooking and prep time. It's also packed with healthy fats, vitamins, and antioxidants, making it a guilt-free indulgence. And let's not forget the sheer versatility – this salad can be a light lunch, a refreshing side dish, or even a topping for grilled fish or chicken. Speaking of serving suggestions, the possibilities are endless! For a heartier meal, try adding grilled shrimp or chicken. A sprinkle of toasted coconut flakes adds a delightful crunch and enhances the tropical flavors. If you're feeling adventurous, a pinch of chili flakes will give it a subtle kick. I personally love serving it with grilled salmon and a side of quinoa for a complete and satisfying meal. You could also try using different types of mango, like Ataulfo or Honey mango, to experiment with different levels of sweetness. Another variation I enjoy is adding some finely chopped red onion for a bit of sharpness. And for a truly decadent treat, a dollop of Greek yogurt or sour cream adds a creamy tang that's simply divine. Don't be afraid to get creative and experiment with different ingredients to find your perfect combination. Maybe you'll discover a new favorite variation that you can share with us! I'm always looking for new ways to enjoy this amazing salad. I truly believe that this Avocado Mango Salad will become a staple in your kitchen. It's the perfect dish for summer barbecues, potlucks, or even a quick and healthy weeknight dinner. It's a crowd-pleaser that's guaranteed to impress your friends and family. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I'm confident that you'll love this recipe as much as I do. And now, for the most important part: I want to hear from you! Once you've tried this recipe, please share your experience in the comments below. Did you make any modifications? What did you serve it with? What did your family think? Your feedback is invaluable and helps me to continue creating recipes that you'll love. I'm excited to see your creations and hear your stories. Happy cooking!