This salad is made with just a few simple ingredients, and is bursting with flavor. Tangy, sweet mango and creamy avocado make a delicious pair. Topped off with crisp, spicy red onion and a drizzle of sherry vinegar, every bite is pure perfection.
This Mango and Avocado Salad is so simple, it is barely even a recipe, but it is too good of a combination to keep to myself.
This dish is filling enough to be a light lunch, but it also makes a nice side dish. Try it with Baked Teriyaki Glazed Salmon or Easy Chimichurri Flank Steak.
Ingredients
Sherry Vinegar- This is a mild vinegar that is a touch sweet. If you don't have it on hand, substitute with apple cider vinegar or rice wine vinegar.
Instructions
Step 1
- Slice an avocado and lay it on a serving plate.
Cut the avocado in half using a paring knife. Carefully, remove the seed. Then, peel away the skin, leaving clean halves.
Step 2
- Now, slice a mango and put in on top of the avocado.
To slice a mango, first, peel the outside of it with a vegetable peeler or paring knife. Then, cut the fattest side of the mango away from the seed. Next cut the thin part alongside the seed. Finally, cut those chunks into thin slices. I wish I had some miracle hack for this.
The truth is that ripe mangoes are a bit slippery and a bit tricky to slice and you should just take your time to cut them safely.
Step 3
- Next, make very thin slices of red onion and spread them over the avocado and mango.
Step 4
Finally, drizzle sherry vinegar over the top and season with salt and freshly cracked pepper.
Tips for Success
Choose ripe fruit for this recipe. The avocado skin should be dark and it should be a bit soft under pressure from your thumb. You can tell mangos are ripe in much the same way.
Cut red onion paper thin. Red onion is a great flavor, but it is strong and can easily overwhelm the more delicate flavors of avocado and mango. Nice thin slices will give you just the right amount of that great flavor.
Related Recipes
- Shrimp Avocado Mango Corn Salad
- Watermelon Cucumber Salad with Feta
- Thai Chicken Salad with Peanut Dressing
- Kale Quinoa Salad
- Italian Chopped Salad
- Wilted Spinach Salad with Warm Bacon Dressing
Stay in the Know! Follow Delicious by Design on Facebook for new recipes and cooking tips! Love this recipe? Leave a 5 Star Review!
Mango and Avocado Salad
Ingredients
- 1 Mango sliced
- 1 Avocado sliced
- ¼ Cup Red Onion thinly sliced
Instructions
- Slice an avocado and lay the slices on a serving plate.
- Now, slice a mango and put in on top of the avocado.
- Next, make very thin slices of red onion and spread them over the avocado and mango.
- Finally, drizzle sherry vinegar over the top and season with salt and freshly cracked pepper.
Notes
- Choose ripe fruit for this recipe. The avocado skin should be dark and it should be a bit soft under pressure from your thumb. You can tell mangos are ripe in much the same way.
- Cut the avocado in half using a paring knife. Carefully, remove the seed. Then, peel away the skin, leaving clean halves.
- To slice a mango, first, peel the outside of it with a vegetable peeler or paring knife. Then, cut the fattest side of the mango away from the seed. Next cut the thin part alongside the seed. Finally, cut those chunks into thin slices. I wish I had some miracle hack for this. The truth is that ripe mangoes are a bit slippery and a bit tricky and you should just take your time to cut them safely.
- Cut red onion paper thin. Red onion is a great flavor, but it is strong and can easily overwhelm the more delicate flavors of avocado and mango. Nice thin slices will give you just the right amount of that great flavor.
Nutrition
Never miss a new recipe from Delicious by Design! Sign-up below for weekly recipes directly in your inbox.
Leave a Reply