Salads with fruit are such a great way to shake up your routine and enjoy plates full of color and freshness. In this recipe, the sweetness of the mango and the creaminess of the avocado create a lovely contrast that hits the spot any time of day.
It's super simple to make, perfect as a starter or alongside your main meals. You just need to chop the ingredients, dress them right before eating, and serve.
Pick a mango that is ripe but still firm: sweet, but sturdy enough that it won't turn to mush when diced.
Squeeze the lime juice over the avocado right after cutting it to keep it from browning and preserve its bright color.
If you prefer a milder onion flavor, soak the chopped onion in cold water for a few minutes before adding it to the bowl.
I suggest enjoying it the same day, though thanks to the lime juice, it keeps well in an airtight container for up to 24 hours without the avocado browning too much.
Yes, if cilantro isn't your thing, you can easily use chopped fresh parsley or even a few fresh basil leaves for a different herbal touch.
You can chop the mango, tomato, and onion a few hours in advance, but add the avocado and dressing right before serving to keep the texture spot on.
