This Avocado and Mango Salad is a vibrant, refreshing dish perfect for any occasion, especially during those warm summer months. With its bright colors and bold flavors, it's an easy way to add a touch of tropical flair to your meals.
Avocados bring a creamy texture and are rich in healthy fats, making them the base of this salad. Mangoes add natural sweetness and juiciness, balancing the creaminess of the avocados. Red onion provides a sharp, savory bite that cuts through the sweetness. Fresh cilantro adds a hint of herbal freshness that ties all the flavors together. Toasted cashews offer a crunchy texture and nutty flavor. Jalapeño introduces a subtle heat, which can be adjusted to taste. Fresh lime juice adds a zesty tang, while olive oil and honey create a silky dressing. Finally, cumin and chili powder bring a warm spice that rounds out the dish.
This salad pairs wonderfully with grilled chicken or fish for a light, balanced meal. It also complements a Mexican-themed spread, alongside tacos or enchiladas. For a vegetarian option, consider serving it with a side of black bean quesadillas.
Start by preparing your ingredients: peel and dice the avocados and mangoes, ensuring they are ripe for the best texture and flavor. Finely chop the red onion and jalapeño, and gather your cilantro leaves. In a large bowl, gently combine the diced avocados, mangoes, red onion, cilantro, and jalapeño. Be careful not to mash the avocados.
Next, prepare the dressing. In a small bowl, whisk together the lime juice, olive oil, honey, ground cumin, and chili powder. Season with salt and pepper to taste. This mixture should come together quickly into a smooth, emulsified dressing.
Pour the dressing over the avocado and mango mixture. Use a gentle tossing motion to ensure everything is evenly coated without breaking up the avocado pieces. Just before serving, sprinkle the toasted cashews over the top to maintain their crunch.
Share