Avocado Mango Salad (Salade Avocat et Mangue)
The Quirky Foodster Team
Ingredients
- Ripe Avocados, cubed — 2
- Ripe Mangoes, cubed — 2
- Red Onion, thinly sliced — 1/2
- Olive oil — 2 tbsp
- Juice of 1 lime
- Fresh cilantro, chopped — 1 tbsp
- Salt and black pepper, — to taste
Method
- Combine the avocado, mango and red onion in a bowl.
- Whisk together the olive oil, lime juice, salt and pepper.
- Drizzle the dressing over the salad and toss very gently to avoid mashing the avocado.
- Sprinkle with cilantro and serve immediately.
Introduction: A refreshing, colourful salad combining creamy avocado with sweet mango and lime.
Cultural Background: This bright, refreshing salad makes use of Senegal's abundant tropical fruit, the pairing of creamy avocado and sweet mango a popular modern addition to the country's salad repertoire.
Tips: Use ripe but firm avocado and mango so the pieces hold their shape. Toss gently, as avocado can become mushy if handled too roughly.
Variations: Add a pinch of chilli flakes for gentle heat; swap cilantro for fresh mint for a different herbal note.
Storage: This salad is best assembled just before serving; store any leftovers in an airtight container in the refrigerator for up to 1 day.
Reheating: This salad is served cold and is not reheated.
Nutrition: Approx. 220 kcal, 2 g protein, 20 g carbohydrate, 16 g fat per serving.
FAQs:
Q: Can this salad be made ahead?
A: It is best assembled just before serving, as avocado can brown and mango can release liquid if left too long.
Q: What other fruits work well in this salad?
A: Pineapple or papaya can be added alongside or instead of mango for variety.
- Ripe Avocados, cubed — 2
- Ripe Mangoes, cubed — 2
- Red Onion, thinly sliced — 1/2
- Olive oil — 2 tbsp
- Juice of 1 lime
- Fresh cilantro, chopped — 1 tbsp
- Salt and black pepper, — to taste
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