Mango Avocado Salad

5 from 1 vote

Crisp, fresh and spicy thanks to red chilies, this mango avocado salad combines sweet fruit with savory ingredients including bell peppers, onions and lots of cilantro.

Prep Time10

Total Time10

Course: Salad

Cuisine: Tex-Mex

Servings:

Author: Paige Adams

Ingredients

Juice of 1 lime
1 teaspoon honey or maple syrup
1 garlic clove, minced
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 mangoes, diced into 1/2-inch cubes
2 avocados, diced
1 red pepper, diced
1/4 cup roughly chopped red onions
1 Fresno chili, minced
1/4 cup chopped cilantro

Instructions

In a large bowl, whisk together the lime juice, honey, garlic, olive oil, salt and pepper.
Add the mangos, avocados, red peppers, red onions, cilantro and chilies to the dressing. Stir everything together.

Notes

Store leftovers in an airtight container in the refrigerator up to 3 days. The avocados will brown the longer they are stored.

You can make the dressing up to 2 days in advance. Store it in an airtight container in the fridge. Let it sit out at room temperature for 15 minutes and then whisk if before tossing it into the salad.

Optional Additions:

- Diced cucumbers

- Halved cherry tomatoes

- Corn

- Black beans

- Cooked grains such as quinoa or rice

Nutrition