Tired of your average green salad? This fruity and nutritious avocado mango salad is easy to make and really refreshing. Here's how you prepare it.
The following recipe is delicious and filling and it has several health benefits. Avocados, for instance, are rich in vitamins and a great source for plant-based protein. The salad is easy to prepare, so you can make it if you’re looking to make a quick meal just for yourself but it is also extravagant enough to be worthy of a special occasion.
When buying the ingredients for this salad, make sure they’re organic and grown locally (if possible). Avocados for instance are grown in California, Florida, and Hawaii, though domestic cultivation can’t cover the huge demand for the fruit. As the demand for avocados has spiked over the past couple of years, a large amount of the fruit is imported from other countries, primarily Mexico.
According to the USDA, the mango market in the United States is supplied entirely by imports, and has been that way since 1998. The vast majority of mangos sold in the country are imported from Mexico. Treat yourself to these fruits now and then, just bear in mind that they went on quite the journey before finally landing on your plate, so eating them in moderation is key.
Avocado Mango Salad Recipe
(about 4 servings)
- 2 mangos, pitted and diced
- 2 avocados, pitted and diced
- 2 tbsp. olive oil
- 2 tbsp. lime juice
- 1-2 tbsp. dijon mustard
- 1-2 tbsp. honey or vegan honey alternative
- Fresh arugula or lettuce
- Cherry tomatoes
- Toasted pine nuts
- Once you’ve pitted and diced your mangos and avocados, toss into a large bowl.
- Drizzle a little bit of lime juice over the fruit to keep it from browning.
- In a small bowl, whisk together the olive oil, lime juice, dijon mustard and honey or honey alternative. Add salt and pepper to taste, then pour over your avocado/mango mixture.
- As an optional upgrade, rinse some arugula or lettuce, halve some cherry tomatoes, and add them to the mix. Toss to combine.
- Top off with some toasted pine nuts and enjoy.
Tip: this salad also tastes great as a leftover, with the fruits having soaked in the dressing for a day.
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