Avocado Mango Salad
A vibrant avocado mango salad blending sweet mango, fresh strawberries, and zesty lime dressing. Quick to prepare, perfect as a side or main, ideal for summer gatherings and light meals.
Equipment
- 1 large bowl for mixing salad ingredients
- 1 small bowl for whisking dressing
- 1 whisk or fork to mix dressing
Ingredients
- 2 medium mangoes diced (about 1 cup)
- 1 cup shelled edamame thawed (optional)
- 1 cup diced strawberries about 9 ounces
- 1 medium avocado diced
- 3 tablespoons finely diced red onion about one-half small onion
- 1 medium jalapeño seeded and finely diced
- ¼ cup thinly sliced basil leaves chiffonade
- 3 tablespoons chopped cilantro
- 1 tablespoon sesame oil or neutral flavored oil
- Zest of 1 lime
- ¼ cup lime juice about 1 lime
- 1 teaspoon maple syrup or to taste
- ¼ teaspoon salt or to taste
- Tortilla chips for serving optional
Instructions
- Combine mangoes, edamame (if using), strawberries, avocado, red onion, jalapeño, basil, and cilantro in a large bowl.
- In a small bowl, whisk together sesame oil, lime zest, lime juice, maple syrup, and salt.
- Pour the dressing over the salad ingredients and gently toss to combine thoroughly.
Notes
- Use Ataulfo or Champagne mangoes for best texture.
- Avoid overly ripe fruit or avocado to prevent mushiness.
- Omit jalapeño for a non-spicy version.
- Skip sesame oil for an oil-free option.
- Chop fruits evenly for balanced flavor per bite.
- Finely dice onion and jalapeño to avoid overpowering the dish.
- Add avocado only to portions to be served; refrigerate remainder without avocado up to 4 days.