Mango Avocado Salad Recipe
This summery, sweet-sour, delicious, vegan and gluten free, no cook Mango avocado salad recipe gets ready in 20 minutes, is packed with fresh flavors.
Servings 2
Ingredients
- 1 ripe mango peeled, pitted, and diced
- 1 ripe avocados peeled, pitted, and diced
- 1/4 cup Baby spinach leaves
- 1/4 cup red onion thinly sliced
- 1 Green chili seeded and diced
To make vinaigrette
- 1 teaspoon Red chili flakes
- 1 Lemon Juiced
- 2 tablespoon extra-virgin olive oil
- 2 tsp Maple syrup
- Salt and pepper to taste
To garnish
- 1/4 cup fresh coriander leaves/cilantro chopped
- 1 cherry tomato halved
Instructions
- In a large bowl, combine the diced mangoes, avocados, red onion, baby spinach and green chilies. Drizzle some lemon juice over to stop oxidation of chopped avocado.
- Now to make lime-chili dressing, in a small bowl, whisk together the lime juice, extra-virgin olive oil, maple syrup, salt, pepper and chilli flakes to create the vinaigrette.
- While serving drizzle the vinaigrette over the prepared salad and gently toss to coat everything evenly.
- Taste the salad and adjust the seasoning, if needed.
- Chill the salad in the refrigerator for at least 15-20 minutes to enhance the flavors.
- Serve the chilled Mango Avocado Salad with Cherry Tomatoes and chopped coriander leaves chilled and enjoy.