Avocado and Mango Salad

Course: Dinner, Lunch, Salad

Cuisine: International

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: avocado and mango salad, avocado and mango salad recipe, avocado mango salad

Prep Time: 10

Resting time: 10

Total Time: 20

Servings: portions

Calories: 390kcal

Author: 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.

Print Recipe

Metrics - US Customary

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