If you're seeking a fresh, vibrant dish that screams summer with every bite, this Mango and Avocado Salad is your go-to. Combining sweet, juicy mangoes with creamy avocados and peppery arugula, it strikes a perfect balance that will have you reaching for seconds.
Mangoes bring a natural sweetness and juiciness that are irresistible. When selecting, go for ones that give slightly to the touch for the best flavor. Avocados add a creamy texture that complements the mango. Make sure they’re perfectly ripe but not mushy. Cherry tomatoes introduce a subtle tanginess and a pop of color. Arugula provides a peppery bite that balances the sweetness of the fruit. For the dressing, olive oil and lime juice join forces to create a simple, zesty vinaigrette, enhanced by a touch of salt and pepper.
This salad shines as a side dish for grilled chicken or fish, adding a fresh contrast to smoky flavors. It also pairs beautifully with a light, chilled white wine or a sparkling water with a twist of lime for a refreshing meal.
Start by gently peeling and dicing your mangoes. The goal is to get uniform cubes that will mix well with the other ingredients. Next, dice your avocados. To do this, slice them in half, remove the pit, and make crosshatches in the flesh before scooping it out with a spoon. Set these aside.
Grab a large bowl and combine the diced mangoes and avocados with the halved cherry tomatoes. Make sure everything is evenly mixed before adding in the arugula. Toss gently to avoid mashing the avocados.
In a small jar or a container with a lid, combine the olive oil, lime juice, salt, and pepper. Secure the lid and give it a good shake until everything is well emulsified.
Drizzle the vinaigrette over the salad. Use a soft touch to toss the ingredients together, ensuring each piece is coated with the dressing. Serve immediately to enjoy the freshest flavors and textures.
Share