So Sara and I have always said that we could sit down with a bowl of pico de gallo and eat it with a spoon. Which is generally considered socially unacceptable (kind of like how eating plain Greek yogurt out of the container is so hiptrendycoolhealthy, but eating plain sour cream is something Homer Simpson would do. Even if they taste pretty much the same.)
I’ve discovered the way to escape this is to call it a salad, maybe after putting it into a cute cocktail glass. Tomato-cilantro-jalapeno salad, with a light lime juice dressing. Mango Avocado Salad. See? Bon appétit!
(And really, this is a delicious, healthy way to pack in fresh fruit and healthy fats–if you want to add a little more bulk to your snack or side dish, toss in some rinsed black beans, and if you’re fancying some meat, try it on top of grilled or fried fish tacos, grilled flank steak, grilled chicken, or try the Honey-Lime shrimp in our new book.)
For this mango avocado salad recipe, you’re going to start with 2 mangoes, 2 avocados, and 1/2 of a red onion.
If you need help figuring out how in the heck to work that mango or the avocado, check out our mango and avocado tutorials.
Immediately before serving, toss together the mango, avocado, and red onion.
Whisk together some extra-virgin olive oil, lime juice, and balsamic vinegar. I can hear you–“Ew, balsamic vinegar! No, Kate!” you say. I promise, it’s delicious; the balsamic is naturally sweet and fruity, so it complements these flavors nicely (although it will discolor your mangoes and avocados, so prepare yourself emotionally.)
I used our orange olive oil and our raspberry balsamic vinegar,
but you could use so many flavored olive oils–chili, lime, even garlic–or just plain extra-virgin olive oil and regular balsamic vinegar. Drizzle this over the mango mixture. Season to taste with salt and serve immediately, either as a salad or as a salsa (this is delicious over fish tacos or grilled steak or chicken).
Mango Avocado Salad
Recipe from Food Network
2 mangoes, cubed
2 avocados, cut into small cubes
1/2 small red onion, minced
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lime juice (about 1/2 of an average lime)
1 tablespoon balsamic vinegar
Optional: 1 cup rinsed black beans and/or 1/2 cup crumbled feta or goat cheese
Immediately before serving, toss together the mango, avocado, and red onion. Whisk together the olive oil, lime juice, and vinegar and drizzle over the mango mixture. Season to taste with salt and serve immediately, either as a salad or as a salsa (this is delicious over fish tacos or grilled steak or chicken).
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
This salad couldn’t be more ME. But ME didn’t think of it. Absolutely delicious and inspiring. Thank you. I can’t wait to try it Two of my all time fav ingredients.
I don’t normally talk about ME, but please take note of the slight name change from Wild Goose Tea. New web design—whoopee and adding some new features along the way.
They didn’t think of it either, so you’re good.
This looks amazing!!! 🙂
Yum! I have never combined mangos and avocados before. This looks delish and so simple. The closest I have come to something like this was corn and black bean salad. http://www.homeecathome.com/the-home-economist/corn-and-black-bean-salad Yes, I know, I really need to update that picture. It is so good for a summer side at backyard BBQ’s.
Pico de Gallo isn’t a salad? 🙂 I LOVE to eat it straight from the bowl… This WILL be made VERY soon! Thanks for the recipes. Never had one disappoint.
I’m going to use your LIME olive oil in it. 🙂
I seriously laughed out loud with the mental image of Homer Simpson eating sour cream out of the container. In my head, he was saying “mmmm, sour cream” the same way he says “mmm donuts.” Apparently, I am easily amused. 🙂 BTW, your black bean and mango salsa was the first thing I made in your new cook book. Super tasty!
Just last week I was eating your mango salsa (the one with the black bean quesadillas), by itself, like salad. So this is perfect! Can’t wait to try it.
Yes! I eat that one like salad too, so good!
I’m adding this to my round 2 recipes on Honey-Lime Shrimp night! Thanks!
Round 2 of the OBB cookbook, that is. This week is round 1 and I’m loving it!
Ooo, this looks so yummy! From your photos, I don’t think it looks too dark from the balsamic vinegar. If someone is concerned about the color of the salad, Trader Joes has a white balsamic that is delightful. Thanks for all the culinary inspiration!
I’ve never been more sad to be allergic to mangos. This looks delicious!
It always surprises me how much I like red onion is salad. And I finally learned how to cut a mango. My co-workers are going to be so impressed that I’m not eating more pizza for lunch. And maybe I’ll have the extra energy for that Can-Jam tournament