Bring me a ripe mango and I know exactly what to do with it. Mangoes are super sweet when ripe. Mangoes go well with creamy cool avocados. Why not combine the two? My Tropical Mango and Creamy Avocado Salad is a refreshing lunch entree or a side salad on a warm evening. And a great way to use up those fresh ripe mangoes!
Dice the peeled mango and avocado. Add some finely diced red bell pepper and a sliced scallion, chop some cilantro. Make a sweet and sour vinaigrette out of honey, fruit flavored vinegar, and canola oil, and combine with the mango mixture, and you’re on your way to heaven. Sweet mango heaven!
Add some chilled lobster, shrimp or cracked crab for A Food Lover’s Delight!
From the kitchen of A Food Lover’s Delight….
Tropical Mango and Avocado Salad
1 ripe mango, peeled and diced
1 ripe avocado, peeled and diced
1 scallion, thinly sliced
1/2 red bell pepper, finely diced
1 T fresh cilantro, chopped
2 T strawberry basil flavored balsamic vinegar or pear-infused balsamic vinegar
1 T honey or agave syrup
1/8 c canola oil
pinch of salt
Whole Romaine, greenleaf or butter lettuce leaves, washed and dried
1. Combine the first 5 ingredients in a non-metallic bowl.
2. Whisk the next 4 ingredients in a separate non-metallic bowl.
3. Combine the mango and avocado mixture with the dressing.
4. Serve over whole Romaine, greenleaf, or butter lettuce leaves.
Serves 2 as a salad course or one as a main course. Double or triple the recipe for a party. Not a great dish for a buffet, but wonderful for a sit-down meal.
Variations: Add some halved strawberries and some pineapple chunks. Substitute regular or white balsamic vinegar for the strawberry basil balsamic vinegar. Use fresh parsley instead of cilantro. Finely chopped red onion can replace the scallion. Add some fresh chilled crab meat if it’s in season in your area. Or add chilled shrimp or lobster meat. Serve over arugula instead of lettuce leaves.
www.afoodloversdelight.com (Copyright Adroit Ideals 2013)