Salads
Avocado and Mango Salad
The Quirky Foodster Team
Ingredients
- 300 g (2 medium) ripe avocado, sliced
- 300 g (1 large) ripe mango, sliced
- 50 g (1/2 small) red onion, thinly sliced
- 30 ml (2 tbsp) lime juice
- 1g (1/4 tsp) fresh chili, minced (optional)
- 2g (1/2 tsp) salt
- 5g (2 tbsp) fresh coriander, chopped
Method
- Arrange the avocado and mango slices on a serving plate.
- Scatter the red onion over the top.
- Whisk together lime juice, chili and salt in a small bowl.
- Drizzle the dressing over the salad.
- Garnish with fresh coriander and serve immediately.
Introduction: Guinea's tropical climate produces abundant avocados and mangoes, and this refreshing salad is commonly served alongside grilled meats and fish during the warmer months, drawing on the fruit's natural sweetness and creaminess.
Cultural Background: Guinea's tropical climate produces abundant avocados and mangoes, and this refreshing salad is commonly served alongside grilled meats and fish during the warmer months, drawing on the fruit's natural sweetness and creaminess.
Tips: Choose a mango that is ripe but still firm so the slices hold their shape. Toss gently to avoid mashing the avocado.
Variations: Add crumbled peanuts for crunch. Include cucumber slices for extra freshness.
Storage: Best eaten fresh; avocado browns quickly once cut.
Reheating: Not applicable; served cold.
Nutrition: Calories: 220 kcal | Protein: 2 g | Carbs: 24 g | Fat: 14 g | Fibre: 7 g
FAQs:
Q: Can I prepare this in advance?
A: Slice the mango ahead, but add the avocado and dressing just before serving to prevent browning.
Q: Is this salad spicy?
A: The chili is optional and can be omitted entirely for a mild, kid-friendly version.
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