Salads
Mango-Avocado Salad
Ingredients
- 2 ripe but firm mangoes, peeled and diced
- 2 ripe avocados, diced
- 1/2 red onion, thinly sliced
- 1 small red chili, finely chopped (optional)
- Juice of 1 lime
- 1 tbsp (15 ml) olive or vegetable oil
- 2 tbsp (8 g) chopped fresh coriander or mint
- Salt, to taste
Method
- Combine the diced mango, avocado and sliced onion in a large bowl.
- Add the chili, if using, along with the lime juice and oil.
- Toss gently to combine, being careful not to mash the avocado.
- Sprinkle with coriander or mint, season with salt, and serve immediately.
Introduction: Reflecting the abundance of mangoes and avocados grown along Kenya's coast and central highlands, this refreshing fruit salad combines sweet, tropical mango with creamy avocado, lime and chili.
Cultural Background: Reflecting the abundance of mangoes and avocados grown along Kenya's coast and central highlands, this refreshing fruit salad combines sweet, tropical mango with creamy avocado, lime and chili. It is a favourite light side dish in coastal households during mango season, offering a cooling contrast to spiced curries and grilled fish.
Tips: Choose mangoes that are ripe but still slightly firm so they hold their shape when diced. Add the avocado last and toss gently to keep the pieces intact. Serve immediately for the best colour and texture.
Variations: A version with roasted cashews adds crunch; pineapple can be used in place of or alongside mango. Naturally vegan and vegetarian as written.
Storage: Best eaten fresh; not recommended to store due to avocado browning.
Reheating: Not applicable – this is a fresh, unheated salad.
FAQs:
Q: Can I prepare this salad in advance?
A: It is best made just before serving, as avocado browns and mango softens quickly once cut.
Q: What protein pairs well with this salad?
A: It pairs beautifully with grilled fish, chicken or prawns, especially coastal dishes like Kuku Paka.
Please log in to leave a comment.