Avocado AND Mango Salad
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A refreshing salad of ripe mango and avocado slices served over a bed of arugula or watercress, dressed with a lime vinaigrette and topped with red onion and optional pepper flakes.
Ingredients
- 1 ½ recipe Vinaigrette, made with lime juice (opens in new tab)
- 1 mango, seeded and peeled
- 2 avocados, pitted and peeled
- 2 cups arugula or watercress, tough stems trimmed
- ½ small red onion, thinly sliced, or 4 green onions, thinly sliced on a diagonal
- (Aleppo, Marash, Urfa, or piment d’Espelette pepper flakes)
- (Flaky sea salt)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 ½ recipe Vinaigrette, made with lime juice
- 1 mango, seeded and peeled
- 2 avocados, pitted and peeled
- 2 cups arugula or watercress, tough stems trimmed
- ½ small red onion, thinly sliced, or 4 green onions, thinly sliced on a diagonal
- (Aleppo, Marash, Urfa, or piment d’Espelette pepper flakes)
- (Flaky sea salt)
Let's Cook
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Step 1.
Prepare: ½ recipe Vinaigrette, made with lime juice
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Step 2.
Thinly slice lengthwise: 1 mango, seeded and peeled; 2 avocados, pitted and peeled
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Step 3.
If the salad will sit for a time, gently coat the avocado slices with a bit of the vinaigrette to prevent browning. Toss with more dressing until lightly coated: 2 cups arugula or watercress, tough stems trimmed; ½ small red onion, thinly sliced, or 4 green onions, thinly sliced on a diagonal
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Step 4.
Divide among plates. Alternate the slices of avocado and mango around the arugula. Spoon dressing over the slices to taste. If desired, sprinkle with: (Aleppo, Marash, Urfa, or piment d’Espelette pepper flakes); (Flaky sea salt)