Description
A refreshing and vibrant Mango Avocado Salad combining the sweetness of ripe mangoes with creamy avocados, balanced by a tangy lime dressing with a hint of spice from Fresno chili. Perfect for a quick, healthy, and colorful side or light meal.
Ingredients
Scale
For the Dressing
- Juice of 1 lime
- 1 tsp honey or maple syrup
- 1 garlic clove, minced
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For the Salad
- 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
- Prepare the Dressing: Whisk together the lime juice, honey or maple syrup, minced garlic, olive oil, kosher salt, and black pepper in a large bowl until the mixture is well combined and the dressing becomes tangy and slightly sweet.
- Assemble the Salad: Add the diced mangoes, diced avocados, diced red pepper, chopped red onions, minced Fresno chili, and chopped cilantro into the bowl containing the dressing.
- Toss and Serve: Gently stir all the ingredients together until they are evenly coated in the dressing. Serve immediately to enjoy the best flavor and texture.
Notes
- For a vegan option, use maple syrup instead of honey.
- Adjust the Fresno chili amount depending on your preferred spice level.
- Serve chilled for a more refreshing salad.
- This salad pairs well with grilled chicken or fish for a complete meal.
- Best eaten fresh as avocado can brown quickly.
