Just when I thought I had two seasons to worry about heat, it seems like summer has decided to arrive a bit early this year. We’ve been enduring 90 degree F weather when it wasn’t even June yet! There are many creative and inexpensive ways to keep cool and a refreshing salad does it for me (as well as ice cream, cold soup, and swimming). The smell of smoke from barbecues is permeating all over the air. The smell of grilled burgers and chicken may be tantalizing but after a while it can be overwhelming for my lungs. This mango avocado salad recipe was originally borrowed from the Reader’s Digest many series ago. I recreated this recipe at a family barbecue and the only complaints I received that I didn’t make enough for everyone. While I’ll eat mango anytime, a lot of people I know seem hesitant to eat this fruit, especially embedded in a salad. This mango avocado salad seems to convince them otherwise (unless they have an allergy to mangoes which runs in hubby’s family). The ingredients in this salad consist of avocado, mango, tomatoes, and red onions dressed with lime vinaigrette. These ingredients induce an interesting flavor of spicy, sweet and sour! This is a salad to enjoy when fresh mangoes and avocado are in the market. Serve this mango avocado salad along with grilled chicken. Unless there are mango and /or avocado haters in the audience, prepare for every morsel to be scraped and cleaned off. Double the recipe if you must but don’t expect any leftovers. At events where the meals are heavy in protein, salad is always a nice balance. Even some coniferous meat-eaters can agree with that.
For this recipe, you will need:
- 1 large ripe mango peel removed and cubed
- 2 ripe Haas avocados cubed
- 4-5 tomatoes diced
- 1 red onion diced
- 4 tbsp of fresh lime juice (you can use lemon juice)
- 2 tbsp of olive oil
- 2 tbsp of balsamic vinegar
- 1 tablespoon of chopped fresh cilantro or parsley
Place all the chopped vegetables in a salad bowl. In a small bowl, whisk lime juice, olive oil, and balsamic vinegar. Lightly toss in salad. Top with chopped cilantro or parsley and serve.
Yields 4 servings