Tropical Bliss Mango Avocado Salad

$- 1 ripe mango, diced - 2 avocados, diced - 1 cup cherry tomatoes, halved - 1 small red onion, finely chopped - 1 red chili, deseeded and minced - 2 tablespoons lime juice - 1 tablespoon extra virgin olive oil - Salt and pepper to taste - Fresh cilantro, for garnish When making Mango Avocado Salad, start with fresh, ripe ingredients. A ripe mango will bring sweetness and flavor. For avocados, choose ones that yield slightly when pressed. Cherry tomatoes add a burst of color and taste. I love using a small red onion for a mild, sweet touch. A red chili adds heat, but feel free to adjust based on your spice level. - Cheese options (feta or queso fresco) - Nuts (almonds or walnuts) - Other herbs (basil or parsley) If you want to get creative, consider adding cheese. Feta or queso fresco can give a creamy texture. Nuts like almonds or walnuts add crunch. Fresh herbs such as basil or parsley can enhance the salad's flavor. {{ingredient_image_1}} To create a tasty Mango Avocado Salad, start with the mango. - Take a ripe mango and slice it. Cut the flesh away from the pit. - Dice the mango into small pieces. This adds sweetness to the salad. Next, move on to the avocados. - Cut the avocados in half and remove the pit. - Scoop the flesh out with a spoon. - Dice the avocado into chunks, just like the mango. Now, let’s chop the cherry tomatoes and red onion. - For the cherry tomatoes, simply cut them in half. - For the red onion, slice it thinly. Then, chop it finely. This gives a nice bite to the salad. Now it’s time to mix all the fresh ingredients. - In a large bowl, combine the diced mango and avocado. - Add the halved cherry tomatoes and finely chopped red onion. - Sprinkle the minced red chili on top for some heat. For the dressing, whisk together lime juice and olive oil in a small bowl. - Pour the dressing over the salad. - Gently toss everything together. Make sure not to mash the avocado. For a beautiful presentation, transfer the salad to a platter or individual bowls. - Garnish with fresh cilantro leaves. This adds color and a nice aroma. - Serve right away to enjoy the freshness! To make your Mango Avocado Salad shine, use ripe ingredients. Ripe mangoes and avocados have the best flavor and creaminess. A good mango should feel slightly soft when you squeeze it gently. For avocados, look for a dark skin tone and a slight give under pressure. Balancing salt and lime juice is key. Start with a pinch of salt and squeeze lime juice over your salad. Taste it, then adjust as needed. This balance enhances the natural flavors. Too much salt can overpower the dish, so go slow. Garnishing with fresh cilantro adds a pop of color and flavor. You can finely chop the leaves or just place whole sprigs on top for a fresh look. This small touch makes your salad more appealing. When serving, think about your options. Individual bowls look neat and are great for parties. A large platter works well for family meals. Just make sure to arrange the salad nicely, so it draws attention. Pro Tips Choose the Right Mango: Look for a mango that gives slightly to pressure and has a sweet aroma at the stem end. This ensures optimal ripeness and flavor. Prevent Avocado Browning: To keep your avocado looking fresh, add a bit more lime juice to the salad. The acidity helps delay oxidation. Customize Heat Level: Adjust the amount of minced red chili according to your spice preference. You can also substitute with jalapeño for a different flavor. Presentation Matters: For an elegant touch, serve the salad in hollowed-out avocado halves or in a clear glass bowl to showcase the vibrant colors. {{image_2}} You can easily make this salad vegan. Just skip the cheese. It stays fresh and tasty without any dairy. For gluten-free options, check all labels. Make sure your ingredients are certified gluten-free. This way, you can enjoy the salad without worry. Want some heat? Add jalapeños! Just chop them finely and mix them in. This gives the salad a spicy kick that makes it exciting. If you prefer sweet, consider adding pineapple or pomegranate seeds. These fruits add a burst of color and sweetness to the dish. After making your salad, store any leftovers in an airtight container. This keeps the salad fresh for about two days. To prevent browning of the avocados, press plastic wrap directly onto the surface of the salad. This cuts out air that causes browning. Another tip is to add a bit more lime juice on top. The acidity helps keep the green color. If you want to enjoy mango and avocado later, you can freeze them. For mango, peel and chop it into cubes. Place the cubes in a single layer on a baking sheet. Freeze them for a few hours, then transfer to a freezer bag. Avocados can also be frozen, but it's best to mash them first. This way, they blend easily into smoothies or dips later. Store the mango and avocado separately. This will keep each ingredient fresh longer. When you're ready to use them, simply thaw what you need. What can I substitute for lime juice? You can use lemon juice instead of lime juice. Lemon has a similar tang. Other options include orange juice or vinegar. Each will change the flavor slightly but will still taste good. How long does the salad last in the fridge? This salad stays fresh for about one day. The avocado can brown quickly. Store it in an airtight container to keep it fresh longer. Can I make this salad ahead of time? Yes, you can prepare the salad ahead of time. Just add the avocado and dressing right before serving. This keeps the salad looking fresh and tasty. This blog post covered all you need for a great mango avocado salad. We discussed essential ingredients, prep steps, and tips for flavor and presentation. You learned how to customize your salad with different add-ons and variations. Remember to store leftovers properly to enjoy them later. With these ideas, you can create a tasty and fresh dish that everyone will love. Enjoy making your next salad!$

Tropical Bliss Mango Avocado Salad

A refreshing salad featuring ripe mangoes and avocados, perfect for a tropical twist.

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Prep Time 15

Total Time 15

Course Appetizer

Cuisine Tropical

Servings 4

Calories 250 kcal

Ingredients

1 whole ripe mango, diced
2 whole avocados, diced
1 cup cherry tomatoes, halved
1 small red onion, finely chopped
1 whole red chili, deseeded and minced
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
to taste salt and pepper
for garnish fresh cilantro

Instructions

In a large mixing bowl, combine the diced mango and avocados.
Add the halved cherry tomatoes and finely chopped red onion to the bowl.
Sprinkle the minced red chili over the mixture to add a touch of heat.
In a small bowl, whisk together the lime juice and olive oil, then pour it over the salad.
Gently toss all the ingredients together until they are well incorporated, being careful not to smash the avocado.
Season with salt and pepper to taste, adjusting according to preference.
Transfer to a serving platter or individual bowls for neatness.
Garnish with fresh cilantro leaves for an aromatic finish.

Notes

Serve chilled for the best flavor.

Keyword avocado, fresh, healthy, mango, salad