Mango Avocado Salad

Fresh, vegan Mango Avocado Salad made in 5 mins! No dressing needed-creamy, crunchy, zesty & perfect for summer lunches or BBQs.

Recipe Source Link:https://www.mygingergarlickitchen.com/mango-avocado-salad/

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RECIPE INGREDIENTS

» For Mango Avocado Salad

• 3 ripe avocados
• 1 large mango
• ½ red bell pepper
• ½ cucumber
• 1 red onion
• 1 red chili
• ½ lime
• A handful of fresh cilantro
• 2 tablespoons olive oil
• Rock salt, to taste
• ¼ teaspoon red pepper flakes
• ¼ teaspoon ground black pepper

RECIPE INSTRUCTIONS

» Prepare the veggies

1. Slice the mango from all four sides, make criss-cross cuts on the flesh. Cut the avocados in half, remove the pits, and scoop out the flesh. Dice into cubes similar in size to the mango and set aside.
2. Thinly slice the red onion into half-moons. Dice ½ cucumber and ½ red bell pepper into small pieces. Slice the lime and set it aside. Slice the red chili (remove the seeds for less heat), and roughly chop a handful of fresh cilantro leaves.

» Assemble Mango Avocado Salad

1. In a large mixing bowl, scoop out the mango. Add the avocado, bell pepper, cucumber, sliced onion, chopped chili, and cilantro. Sprinkle in ¼ teaspoon red pepper flakes, ¼ teaspoon ground black pepper, and rock salt to taste.
2. Drizzle with 2 tablespoons of olive oil and squeeze the juice of ½ lime into the bowl. Using a large spoon or spatula, gently toss the salad until everything is evenly combined, being careful not to mash the avocado. Garnish with more chopped cilantro if desired, and serve immediately as a light lunch, side salad, or refreshing summer appetizer.

RECIPE NOTES

1. Use ripe avocados for nutrients, delicious flavor, and creamy texture.
2. For a milder taste, soak the onion slices in cold water for 10 minutes and drain. Soaking onions in cold water reduces their sharpness and adds crunch.