This delicious avocado and mango salad is comforting and tasty, so I can't miss it on a family's menu. It is ideal for summer evenings with 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 it uses natural and organic ingredients. It's 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, like onions, tomatoes, or even leftover chicken roast or fish.
This is a quick recipe that anyone can make in just ten minutes. It results in a delicious lunch on its own, or a side dish at dinner with different meats, especially grilled options.
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.
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?
Like any other salad, we'll follow the next steps: I will cut the ingredients into pieces, season them, mix them lightly, and it's ready to enjoy! Let's take them one at a time.
Preparing the Ingredients
First, I start with the avocados. I cut them in half, remove the seeds, and scoop out the ripe flesh with a spoon. Finally, I slice the avocado.
Next comes the ripe mango. I peel it first, slice it around the pit, and then cut it into cubes.
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 be substituted with red onions.
Put all these ingredients in a bowl and add half a bunch of finely chopped parsley.
Seasoning
Squeeze the juice of half a lemon over the ingredients to add a sour taste and prevent the avocado from darkening. Season with a teaspoon of sea salt, half teaspoon of freshly ground black pepper, and add two tablespoons of extra virgin olive oil.
Lightly mix the ingredients with a spoon, taking care not to crush the avocado, as it's quite soft due to being ripe. Let the salad cool for ten minutes so that the flavours of the ingredients meld, and then you can eat it.
This was my avocado and mango salad recipe – simple, light, and incredibly delicious!
F.A.Q.
Yes, mango and avocado can absolutely be eaten together! They are a delicious and popular pairing because the sweetness of mango complements the creamy richness of avocado perfectly. The contrasting textures of soft avocado and slightly firm mango create a pleasing mouthfeel.
Yes, you can freeze both mango and avocado, but with considerations:
-Choose mangoes and avocados that are fully ripe for the best flavour and texture after thawing.
-Peel and cut mango into chunks or slices. Spread the mango pieces on a baking sheet lined with parchment paper and freeze for about an hour.
-It's best to freeze avocados as a puree/mash. Halve, pit, and scoop out the flesh. Add a bit of lemon or lime juice to prevent browning and blend.
How to Store the Avocado and Mango Salad?
Store leftover salad in the refrigerator as quickly as possible to prevent spoilage. Use an airtight container to minimize air exposure, which causes avocados to brown. The lemon juice in your recipe helps, but if you have extra, squeeze a bit more over the stored salad to prevent the avocado from oxidizing (turning brown).
Even with proper storage, avocado and mango salad is best eaten within 1-2 days for the freshest taste and texture. The avocado will start to brown over time.
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.
The sweetness of mango pairs fantastically with grilled chicken, fish (especially salmon or mahi-mahi), shrimp, or steak. Also, you can use the avocado mango salad as a bright, flavourful filling for tacos, burritos, or lettuce wraps.
The combination of ingredients in these types of salads depends on your imagination and preferences. I recommend reviewing some salad recipes for inspiration!
- Tuna Corn Salad Recipe
- Mediterranean Cabbage Salad Recipe
- Butter Beans Salad Recipe
- Grilled Apricot Salad Recipe
- Tomato Avocado Egg Salad Recipe
- The Best Greek Salad Recipe
- Green Bean Salad With Garlic Cream
- Tomatoes Caprese Salad Recipe
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Avocado and Mango Salad
Equipment
- 1 knife
- 1 chopping board
- 1 mixing bowl
Ingredients
- 2 pieces avocado ripe
- 1 piece mango ready to eat
- 6 pcs spring onions
- 280 g sweet corn 1 can
- ½ piece lemon juice
- ½ bunch parsley chopped
- 1 teaspoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
- 2 tablespoon 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 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.
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