Mango Avocado Salad
A bright, fresh salad combining sweet mango and creamy avocado with crunchy vegetables and a tangy dressing.
Ingredients
For the Base
- 1 large Mango Use ripe but firm for best texture.
- 1 large Avocado Choose slightly firm ripe avocados.
- 1 medium Red capsicum peppers Any bell pepper color works, but red adds sweetness.
- 1/2 medium Red onion Rinse slices in cold water if too sharp.
- 1 medium Cucumber Persian or English recommended for fewer seeds.
For the Sauce
- 1 large Lime Fresh lime juice is essential.
- 2 tablespoons Olive oil Use extra virgin for best flavor.
- to taste Salt Add gradually and taste as you go.
- 1/2 teaspoon Red chilli flakes Adjust according to spice preference.
To Serve
- 1/4 cup Coriander/cilantro Use parsley as a substitute if desired.
Instructions
Preparation
- Dice the mango and avocado into small cubes.
- Chop the red capsicum, red onions, and cucumber into small pieces.
Mixing
- In a large bowl, combine the diced mango, avocado, capsicum, onions, and cucumber.
- Gently fold to avoid mashing the avocado.
- Add chopped coriander, olive oil, lime juice, salt, and red chilli flakes.
- Toss gently to mix everything evenly.
Serving
- Serve immediately for the best texture and color.
- If waiting, cover and chill briefly, but expect some avocado browning.
Notes
For best results, mix just before serving. To keep avocado from browning, add lime juice right before serving. Optional variances include swapping herbs or adding proteins like shrimp or chicken.