Description
A vibrant and refreshing Mango Avocado Salad featuring ripe mangoes, creamy avocados, crunchy bell pepper, and fresh herbs, dressed lightly with olive oil and lime juice. This healthy and nourishing salad is quick to prepare, perfect for a light lunch or a colorful side dish.
Ingredients
Fruits and Vegetables
- 2 ripe or semi-ripe mangos, peeled and diced (about 663 grams)
- 2 ripe avocados, peeled and chopped (about 473 grams)
- 2 green onions, finely chopped (white and green parts)
- 1 cup chopped red bell pepper (about 150 grams)
- 1 cup packed chopped fresh cilantro (50 grams)
- 1 fresh red chile pepper or jalapeño, seeded and minced (optional)
Other Ingredients
- 3 tablespoons roasted sunflower seeds (salted or unsalted)
- 2 tablespoons extra virgin olive oil
- 2 to 3 tablespoons lime juice (start with 2 and add more to taste)
- 1/4 teaspoon salt (or more to taste)
Instructions
- Combine the ingredients: In a large bowl, gently combine the diced mangos, chopped avocados, finely chopped green onions, chopped fresh cilantro, chopped red bell pepper, and roasted sunflower seeds.
- Add dressing: Drizzle the mixture with extra virgin olive oil and lime juice.
- Toss and season: Gently toss all ingredients to combine thoroughly. Season with salt to taste and toss again.
- Add optional heat: If preferred, stir in the minced fresh red chile pepper or jalapeño for some heat, or serve it on the side.
Notes
- Use ripe but firm mangoes and avocados to maintain good texture in the salad.
- Adjust lime juice and salt according to personal taste preferences.
- Sunflower seeds add a nice crunch; you can substitute with toasted nuts if desired.
- For a spicier salad, include the minced chile pepper; otherwise, omit for a milder flavor.
- This salad is best served fresh to prevent the avocado from browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
