Avocado Mango Lime Salad

This Avocado Mango Salad is the answer whenever I crave something bright and full of texture It brings together creamy avocado juicy mango crisp greens and a punchy lime dressing for the ultimate side dish or appetizer at any warm weather gathering The pop of chili and cilantro ties it all together for a salad that just begs to be enjoyed outside

Every summer I whip this up for backyard dinners and it disappears fast My youngest calls this the sunshine bowl and asks for seconds no matter what else is served

Ingredients

• Avocado diced: Choose one that yields slightly to gentle pressure for maximum creaminess and easy dicing
• Mango diced: Go with a ripe but firm specimen its nectarous sweetness balances the creamy avocado without turning mushy
• Olive oil: Adds silkiness to the dressing Use a fresh bottle with a grassy peppery flavor for best results
• Lime juice: Lifts the whole salad with zesty brightness Freshly squeezed makes a difference
• Red onion thinly sliced: Lends bite and crunch Look for a firm onion with shiny papery skin for mild flavor
• Cilantro chopped: Brings herbaceous notes Choose bunches with bright green leaves and use only the tender stems
• Salt: Heightens all the natural flavors I use flaky sea salt but any fine salt works
• Black pepper: Adds a subtle smoky warmth Crack it fresh for the most aroma

Step-by-Step Instructions

Prepare the Avocado:

Carefully cut the avocado in half lengthwise Twist apart and remove the pit Scoop out the flesh with a spoon onto a cutting board Dice into even cubes and place in a medium mixing bowl

Dice the Mango:

Peel the mango Skin should come away smoothly when ripe Slice the fruit away from the pit and dice into small cubes Add to the bowl with the avocado

Slice the Red Onion:

Cut your red onion into consistent thin rings or half moons This ensures every bite gets a pleasant crunch Mix it into the bowl

Chop the Cilantro:

Use a sharp knife to finely chop the cilantro including some tender stems Stir into the mixing bowl so it disperses flavor throughout

Make the Dressing:

In a small bowl whisk together the olive oil and fresh lime juice until emulsified This forms the tangy base that ties everything together

Combine and Season:

Pour the lime dressing over your diced ingredients Sprinkle on the salt and black pepper Gently fold everything together with a spoon or spatula until the avocado and mango are well dressed but not mashed

Final Toss and Serve:

After one last gentle toss check for seasoning Serve the salad at once or refrigerate briefly for a chilled effect

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My favorite part of this salad is how the cilantro and lime transform everything into a tropical treat This has become our go-to on hot days and my family loves adding extra lime juice for a zingy twist

Storage Tips

Store leftovers in an airtight container in the fridge for up to twenty four hours The avocado may brown slightly but tossing it well with lime juice helps maintain its vibrant color For best freshness enjoy within a few hours of making

Ingredient Substitutions

If you are not a fan of cilantro swap it for fresh mint or flat leaf parsley To add more crunch toss in sliced cucumber or toasted pumpkin seeds Feta or cotija cheese sprinkled on top brings a salty contrast

Serving Suggestions

This salad makes a fresh topping for grilled fish or shrimp It can also be served in lettuce cups for a hand held appetizer For a heartier meal mix with cooked quinoa or serve over leafy greens

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Cultural and Historical Context

Avocado and mango salads are found across tropical regions where both fruits flourish This version borrows flavors from Mexican and Caribbean kitchens with lime cilantro and a touch of chili Borrowing from Latin tradition this dish invites bold color and fresh taste to the table

Commonly Asked Questions

→ How do I keep avocados from browning?

Toss diced avocado with lime juice right after cutting. The acid helps prevent oxidation, keeping the pieces green and fresh.

→ Can I add extra ingredients for texture?

Yes! Try toasted pumpkin seeds or crumbled feta cheese for added crunch and creamy tanginess without overwhelming the primary flavors.

→ What’s the best mango to use?

Choose a ripe mango that feels slightly soft to the touch. It should yield gently but not be mushy, giving both sweetness and vibrant color.

→ How can I make the salad spicier?

Add finely chopped jalapeno or a pinch of red chili flakes to bring a gentle kick, adjusting to your heat preference.

→ How far in advance can this salad be made?

For best texture, serve immediately after mixing. Prep ingredients in advance and combine just before serving to keep everything fresh.