Description
A fresh, sweet, and crunchy salad perfect for hot days, easily customizable with various ingredients and dressings.
Ingredients
Main Ingredients
- 2 pieces ripe mangoes, peeled and diced (Choose ripe but firm mangoes.)
- 1 piece ripe avocado, diced (Add last to keep it pretty.)
- 1 small cucumber, diced (Provides crunch.)
- 1 piece red bell pepper, diced (Adds color and sweetness.)
- 1 small red onion, thinly sliced (Soak in cold water if too sharp.)
- 1 small jalapeno, finely chopped (Optional for spice.)
- 1 big handful cilantro or mint, chopped (Fresh herbs for flavor.)
- 1-2 pieces limes, juiced (Adjust based on sweetness of mangoes.)
- 2 tablespoons olive oil (For the dressing.)
- to taste none salt and black pepper (Essential for flavor.)
- to taste none toasted pepitas, chopped peanuts, or cashews (Crunchy add-on.)
- to taste none crumbled feta or cotija (Optional for extra flavor.)
Instructions
Preparation
- Dice the cucumber and bell pepper first and toss them into a big bowl.
- Slice the red onion thin. Soak in cold water for 5 minutes if too sharp, then drain.
- Cut the mango using the classic method: slice off the sides, score the flesh into cubes, then scoop.
- Cut the avocado last to keep it pretty.
- Add chopped herbs and crunchy toppings right before serving.
Dressing
- Choose one dressing: a) Citrus – lime juice, olive oil, salt, pepper, adding honey if mangoes are not sweet. b) Creamy – lime juice mixed with Greek yogurt or mashed avocado, salt, and olive oil. c) Spicy – chopped jalapeno, chili flakes, and garlic, with fish sauce if desired.
Notes
Store leftovers in an airtight container for up to 24 hours. Keep crunchy toppings separate until ready to eat for best texture.
- Prep Time: 15 minutes
- Category: Appetizer, Lunch, Salad
- Cuisine: American, Healthy