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Avocado Mango Salad

A fresh and bright salad combining creamy avocado and sweet mango, perfect for beginners and those looking for an easy yet delicious dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 220
Ingredients Method Notes

Ingredients
  

Fruits and Vegetables
  • 1 count avocado, diced Look for a ripe avocado that yields slightly to gentle pressure.
  • 1 count mango, diced Choose a mango that smells sweet at the stem and is slightly soft.
  • 1/4 cup red onion, thinly sliced Slice thinly to prevent overpowering the salad.
  • 1/4 cup cilantro, chopped Chop finely for even distribution.
Dressing
  • 1 tablespoon olive oil Helps blend flavors and coat the salad.
  • 1 tablespoon lime juice Provides brightness and helps prevent browning of avocado.
  • 1/4 teaspoon salt Balances the flavors.
  • 1/4 teaspoon black pepper Adds subtle warmth.

Method
 

Preparation
  1. Cut the avocado in half lengthwise and remove the pit with a spoon or knife. Scoop the flesh into a bowl and dice into small cubes.
  2. Peel the mango and cut the flesh away from the pit. Dice the mango into small cubes and add to the bowl with the diced avocado.
  3. Thinly slice the red onion and chop the cilantro finely. Add both to the bowl.
Dressing and Mixing
  1. In a separate bowl, whisk together the olive oil and lime juice.
  2. Pour the dressing over the avocado, mango, red onion, and cilantro in the large bowl.
  3. Sprinkle with salt and black pepper, then gently toss to combine, being careful not to mash the avocado.
Serving
  1. Serve the salad immediately at room temperature or chilled for a short time.

Notes

This salad is best served fresh and can be stored in an airtight container in the refrigerator for up to 24 hours. Press plastic wrap onto the surface to limit exposure to air and prevent browning.