Mango Avocado Salad
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
- Combine all ingredients in a large bowl and refrigerate for 2 hours prior to serving (however can be served immediately).
- Serve with sturdy tortilla chips, wheat crackers, crusty bread or toast.
Nutrition Map 
Wonderful summer salad! Visually appealing with all of its vibrant colors and delicious because of its contrasting flavors. Thanks for sharing. 🙂
This is my favorite