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Avocado and Mango Salad

Avocado and Mango Salad

This delicious avocado and mango salad are comforting and tasty, so I can’t miss them on a family’s menu. It is ideal for summer evenings with a grilled steak but can also be an easy and quick lunch.

Table of Contents

Why We Love This Salad?

I like avocado and mango salad because using natural and organic ingredients, it is very healthy and can be eaten by children, who will love it. Along with avocado and mango, you can add different ingredients from your kitchen, from onions and tomatoes to leftover chicken roast or even fish.

It is a quick recipe, and it can be made by anyone in just ten minutes, resulting in a delicious lunch eaten as such or at dinner with different meats, especially those made on the grill.

Ingredients

I chose to make this salad from only four main ingredients, namely:

  • Avocados, this wonder fruit, are especially healthy because it is rich in nutrients, vitamins, healthy fats and minerals;
  • Mango, which contains few calories and will give a sweet taste to the salad;
  • Spring Onions, for the taste of spring but which can be replaced with red onions;
  • Sweet Corn, to make the salad more filling.
Avocado and Mango Salad-Avocados, Mango, Spring Onions, Sweet Corn, Lemon and Chopped Parsley on the Table

Of course, these ingredients need to be seasoned, but I will only use sea salt, freshly ground pepper, extra virgin olive oil and lemon juice.

How to Make the Avocado and Mango Salad?

As for any other salad, we will follow the next steps: I will cut the ingredients into pieces, season them, mix them lightly and get ready, but let’s take them one at a time.

Preparing the Ingredients

First, I start with the avocados, which I cut in half, take out the seeds, and with a spoon, take out the core from the peel, which comes out quickly because the fruits are ripe and then slice them.

Avocado and Mango Salad-Avocado Pulp Cut in Cubes on the Chopping Board

Next comes the baked mango, which I peeled first, sliced with a knife, passed it through the kernel, and then cut into cubes.

Avocado and Mango Salad-Mango Cut in Cubes on the Chopping Board

I cut the spring onion into 2-2.5 cm (about 1 inch) pieces, but it depends on what size you want, and as I said, spring onions can replace with red onions.

Avocado and Mango Salad-Cutting Spring Onions on the Chopping Board

Put all these ingredients in a bowl and add half a bunch of finely chopped parsley.

Avocado and Mango Salad-Avocado, Mango, Sweet Corn, Spring Onionin and Chopped Parsley the Bowl

Seasoning

Squeeze the juice of half a lemon over the ingredients to give a sour taste and will prevent the avocado from darkening. Season with a teaspoon of sea salt and freshly ground black pepper, and add three tablespoons of extra virgin olive oil.

Avocado and Mango Salad-Seasoned Ingredients in the Bowl

Lightly mix the ingredients with a spoon, taking care not to crush the avocado, which, being ripe, is quite soft. Let the salad cool for ten minutes so that the flavours of the ingredients harmonize, and then you can eat it.

Avocado and Mango Salad-Mixed Ingredients in the Bowl

This was my avocado and mango salad recipe, simple, light and incredibly delicious.

Serving the Salad

You can serve this avocado and mango salad on a plate with some lettuce leaves, becoming a healthy and leisurely lunch for those who are very busy.

Avocado and Mango Salad-Served on Plate With Lemon Slices and Lettuce Leaves

For me, it is the ideal option as a garnish for a BBQ party or with baked chicken legs; it is delicious.

Avocado and Mango Salad-Served on Black Plate With Lemon Slices and Lettuce Leaves

The combination of ingredients in these types of salads depends on the imagination and tastes of each, so I recommend you review some salad recipes made by me for the family:

Avocado and Mango Salad-Served on Plate With Lemon Slices and Lettuce

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Avocado and Mango Salad-Served on Plate With Lemon Slices and Lettuce Leaves

Avocado and Mango Salad

Timea
This delicious and easy avocado and mango salad, with sweet corn are comforting and tasty, so I can’t miss them on a family’s menu. It is ideal for summer evenings with a grilled steak but can also be an easy and quick lunch.
5 from 2 votes
Prep Time 10 mins
Resting time 10 mins
Total Time 20 mins
Course Dinner, Lunch, Salad
Cuisine International
Servings 2 portions
Calories 390 kcal

Equipment

  • 1 knife
  • 1 chopping board
  • 1 mixing bowl

Ingredients
 
 

  • 2 pieces avocado ripe
  • 1 piece mango ready to eat
  • 6 threads spring onions
  • 280 g sweet corn 1 can
  • ½ piece lemon juice
  • 2 tbsp parsley chopped
  • 1 tsp sea salt
  • 1 tsp ground pepper freshly ground
  • 3 tbsp olive oil extra virgin

Instructions
 

  • Cut the avocados in half, take out the seeds, and with a spoon, take out the core from the peel and then slice them.
  • Peel the mango, slice it with a knife, pass it through the kernel, and cut it into cubes.
  • Cut the spring onion into 2-2.5 cm (about 1 inch) pieces.
  • Put all ingredients in a bowl and add half a bunch (2 tbsp) of finely chopped parsley.
  • Squeeze the juice of half a lemon, season with sea salt and freshly ground black pepper, and add the extra virgin olive oil.
  • Lightly mix the ingredients with a spoon and put the salad in the fridge for ten minutes.
  • Serve the salad on a plate with some lettuce leaves or as a side dish near fried meat or BBQ.

Notes

Instead of spring onions, you can confidently use red onions.
You can also add other ingredients such as cherry tomatoes or cucumbers.
Mix the salad carefully; otherwise, the avocado slices will crush because they are ripe.

Nutrition

Calories: 390kcalCarbohydrates: 47gProtein: 6gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 1169mgPotassium: 536mgFiber: 6gSugar: 21gVitamin A: 1862IUVitamin C: 54mgCalcium: 29mgIron: 1mg
Keyword avocado and mango salad, avocado and mango salad recipe, avocado mango salad
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