Mango Avocado Salad

Mango Avocado Salad

  • Servings: 8 cups
  • Time: 20-30 mins
  • Difficulty: easy
  • Print

It is that time of year again. Time for summer salads. Share often! I love making this recipe for parties because of all the bright and vibrant colors. It incorporates many of my favorite fruits and vegetables. It makes about 8 cups of dip. I usually save one cup to enjoy throughout the week. For example top 1/4 cup over a Veggie burger, have 1/4 cup over 1 slice wheat toast for breakfast or a snack, enjoy as a side dish, garnish over fish tacos, or use as a dip with tortilla chips, wheat crackers, rice chips, or a crusty sliced whole-wheat baguette.



Let me know if you make it at home.
Enjoy!

Ingredients

  • 2 mangos, cut into cubes
  • 2 Haas avocados (if using organic Haas avocados you will need 4), cubed
  • 1 medium sized red onion, chopped
  • 1 pint grape tomatoes, cut in half
  • 6 cloves of garlic, smashed and finely chopped
  • Juice of 2 limes (approximately 1/4 cup)
  • Cilantro (1/2 cup packed), finely chopped
  • 2 tbsp olive oil
  • Salt (1/4 – 1/2 tsp maximum) and pepper to taste

Directions

  1. Combine all ingredients in a large bowl and refrigerate for 2 hours prior to serving (however can be served immediately).
  2. Serve with sturdy tortilla chips, wheat crackers, crusty bread or toast.

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